Ingredients

Features

Description

Classic famous Italian pasta recipe

1. In a large saucepan, boil the spaghetti to the state of al dente, drain the water, leaving a 1/2 cup.

2. Pancetta cut into small thin slices. Fry in a pan with olive oil for 10 minutes over medium heat until melted fat and vechtina obtains almost a brownish tint.

3. Separate the egg yolks from the whites and place in small bowl. In the yolks gently pour in 1/2 cup of water in which to boil the spaghetti, then add the Parmesan and freshly ground pepper. Beat.

4. Spaghetti put in the pan with the pancetta and fry quickly. Reduce heat. Then add the mixture of yolks and cheese in a frying pan and a good promeshayte paste.

5. Serve on a warmed platter.

Notes

• The original recipe for pasta «ala Carbonara» does not use the cream. However, the Anglo-American tradition of adding the cream in this dish for a long time became a habit: 225 g of cream whipped with egg yolks and parmesan, then pour the resulting sauce in a pan with spaghetti and stew over medium heat.

• Instead of the traditional Italian ham «Pancetta» You can use any bacon or smoked ham.

• If you want to get as close to the Italian traditions of cooking Carbonara, use instead of Parmesan cheese, Pecorino, and you can add cheese and both simultaneously.

• Pasta Carbonara perfectly with red wine (Merlot, Chianti).

Translated by site: wday.ru