CARBONARA
INGREDIENTS:
- 250 grams of pasta
- 100 grams of bacon
- 3 eggs
- 50 grams of cheese
- salt and pepper
INSTRUCTIONS:
Add salted water to the pasta (about 1 liter per 100 g). When the water starts to boil, add the spaghetti and simmer until al dente.
10 min
In the meantime, prepare the sauce. Crack the eggs into a bowl and mix until smooth. Add 3 tablespoons of grated cheese. Add salt and freshly ground pepper and mix. Don't add cream! The sauce will be delicious and creamy anyway.
10 min
Cut the bacon into large pieces. Heat a little oil in a frying pan and add the meat. Fry until browned as you like. Then put the pan off the heat and use a kitchen towel to dry the excess fat.
2 min
At this point, the pasta should be ready. Drain the water and transfer the pasta to the pan with the bacon.
5 min
Mix the pasta and bacon thoroughly. And wait about 2 minutes for the spaghetti to cool down a bit. This is very important because pasta that is too hot will turn our egg sauce into scrambled eggs.
5 min
Add the creamy egg bacon pasta sauce and mix thoroughly. Try to ensure that every strand of spaghetti is thoroughly covered with a creamy sauce.
3 min
Place the spaghetti on plates and sprinkle generously with grated Pecorino Romano, Parmesan or other hard Italian cheese. Add pepper to taste.
