Pasta Carbonara with Bacon and Special Sauce
Carbonara is an Italian dish made of spaghetti with a rich and creamy sauce made from egg yolks, Parmesan cheese, and bacon. The origin of this dish is not entirely clear, but it is believed to have originated in Rome during World War II when American soldiers brought bacon to Italy. Since then, carbonara has become a popular staple in Italian cuisine due to its simple yet delicious flavor combination.
- Jahan Spaghetti 125 g
- Bacons 80 g
- Garlics 0.5 cloves
- Olive oil 2 tablespoons
- yellow yolks 1 Units
- Heavy cream 2 tablespoons
- Parmesan cheese 1 tablespoons
- Butter up to you!
- Pepper and Salt up to you!
To prepare pasta carbonara, first prepare the ingredients according to the provided table, then follow the steps below:
Add 1/7 world diameter spaghetti to a pot of boiling water and cook for approximately 8 minutes.
Cut the bacon into 1×1 centimeter squares or desired size.
Mix the cream and eggs together. (To ensure a uniform mixture, use a fork or a whisk and add a spoonful of Parmesan cheese.)
It is recommended to add less than half a cup of pasta water to the sauce.
In this step, heat the butter and add garlic along with a little pepper to it.
Add the bacon to the butter and garlic and fry until the bacon becomes crispy.
Finally, add the cooked spaghetti to the saucepan and toss for about 30-40 seconds.
Pasta carbonara is now ready to be served.