Pasta Carbonara
2020-08-13 / test@t
Spaghetti carbonara
Spaghetti carbonara is one of the most popular pasta recipes around the world. There are many versions about the name of the dish. Some believe that carbonaria are involved in the pasta, others that the name is associated with the large amount of black pepper that is added to the dish, and still others refer to coal miners who need hearty food for hard work. The composition of the dish is no less controversial. But there are only two opinions here, whether you need to add cream to the sauce or not. The classic version of carbonara is made without cream, but the cream makes the sauce even more velvety, no wonder many people like it.
Ingredients
- 80 g Grano Padano or Parmesan cheese
- 6 yolks
- 200 g pancetta (dry-cured bacon) or guanchelle (dry-cured pork cheeks)
- 320 g spaghetti
- olive oil
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Grate the cheese on the finest spaghetti carbonara grater. Whisk the yolks in a bowl, add the cheese, pepper well and stir.
Step 2
Cut the pancetta into small cubes. Pour some olive oil into a skillet, add pancetta and fry over medium heat for about 10 minutes. The fat should melt and the pancet should turn golden.
Step 3
At the same time, put a pot of water on the fire, bring to a boil, salt. Cook the carbonara pasta spaghetti according to package directions until cooked.
Step 4
Now you need to work quickly. Put the finished spaghetti in a colander and immediately transfer to the pan to the pancetta, stir quickly and remove from heat.
Step 5
Pour the eggs and cheese over the spaghetti and stir quickly. Eggs shouldn't turn into omelet! As eggs and cheese are mixed with hot spaghetti, a delicate, enveloping sauce should form.
Step 6
Place the carbonara spaghetti immediately on bowls and serve immediately.
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