Carbonara pasta

Pasta carbonara, popular all over the world, is an exquisite Italian dish with pieces of fried bacon mixed with eggs and cheese sauce, which simply amazes the imagination, surprises with its simplicity and makes you fall in love with its taste. If you have spaghetti, bacon, eggs and cheese at home, then immediately start preparing this unusual dish from simple ingredients.

In different countries, carbonara paste is prepared in different ways. For example, in America they add white wine, in England they add peas, and in Russia they mix sauce with cream. In the classic version, none of the above examples are provided. In the original, everything is extremely simple, understandable and no frills.

Italian pasta carbonara with bacon classic recipe

In a pot of salted water, add 1 tbsp. a spoonful of olive oil, bring to a boil and boil the spaghetti according to the instructions, about 7-8 minutes. Drain the pasta in a colander and save some of the water for the sauce.

Cut the bacon into small pieces, put finely grated Parmesan cheese in a deep bowl, beat in 2 eggs, pour in about 100 ml of pasta water, salt and pepper. Whisk the eggs and stir in the cheese until smooth.

In a large skillet, heat the rest of the oil and sauté the bacon over medium heat until lightly golden.

Without overcooking the bacon, put the boiled pasta in the pan without any liquid.

Slowly stirring the contents of the pan constantly, pour the cooked carbonara sauce from the egg and cheese mixture and fry over medium heat for 1-2 minutes.

Serve the fresh herb and bacon carbonara pasta, which can be added directly to the sauce or to the finished meal. And don't forget to sprinkle with grated cheese on top.

As you can see, spaghetti carbonara in the classic version is very easy to cook. The peculiarity of the dish is its simplicity and, of course, taste. If you want, you can feel free to experiment, add other ingredients, and even prepare a different sauce for the pasta with different ingredients and a completely different taste.