Italian pasta Carbonara

Italian pasta Carbonara


  • 400 g spaghetti
  • 130 grams of bacon
  • 2 eggs (use the yolks)
  • 160 gr of Parmesan
  • 1 onion
  • 30 g butter
  • Spices–oregano, Basil, pepper,sea salt

Method of preparation

  • Throw In the boiling water salt – preferably sea, but the fit and normal. Lay the spaghetti and cook on medium heat.
  • Use the white onion, it is more pungent and more suitable for Carbonara. Cut it very small – so he quickly sauté. Fry the onion in butter, add chopped bacon.
  • Cream, by the way, are not included in the recipe – instead they take water from the pasta. First, the Pasta Carbonara simple Italian dish and it was prepared from ordinary everyday products. Still, we need grated Parmesan, and eggs only use the egg yolks – the whites being removed, as they are turned off at relatively low temperatures. When all the ingredients are in the pan, stir and bring the sauce until thick.
  • Important point while preparing the sauce, don’t miss when the pasta is ready. The readiness of spaghetti by «by heart» — the right pasta is soft but with a firm core. So they won’t fall apart in the hot sauce.
  • Drain off water, put pasta into a suitable bowl and add the sauce and seasonings. All mixed and served hot to the table.
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