Auténtica Pasta Carbonara
Directions
- 1Place a nice handful of salt in a good amount of boiling water.
- 2Add thin pasta, such as spaghetti, to the boiling water, using about 1 liter of water for every 100 grams of pasta.
- 3Stir the pasta frequently during the first couple minutes of cooking to prevent it from sticking to the bottom of the pot.
- 4Separate the egg whites from the egg yolks, as only the yolks are needed for this recipe.
- 5Place the egg yolks in a bowl, add a pinch of salt to each, and a bit of freshly ground black pepper.
- 6Beat the yolks a bit and add a generous amount of grated cheese (about 50 grams per person), such as Pecorino or Parmesan, and mix with a fork until well combined.
- 7In a frying pan, place bacon cut into squares and fry on very high heat in its own fat for around 3 minutes until crispy.
- 8Remove the fried bacon from the flame and add it to the bowl with the egg and cheese mix (this step is optional).
- 9When the pasta is al dente, drain it and add it into the same bowl with the egg, cheese, and bacon mix.
- 10To thin out the sauce, add a bit of the pasta water to the mixture.
- 11Mix all the ingredients together with a fork while the pasta is still warm to create a creamy sauce.
- 12Plate the carbonara and garnish with a little bit more freshly ground black pepper.
Ingredients
- salt
- 400 grams pasta
- 4 egg yolks
- freshly ground black pepper
- 200 grams grated cheese
- 200 grams bacon cut into squares
- pasta water
Equipment
potbowlforkfrying pan
Tips
- Add a good amount of salt to the boiling water to prevent the pasta from tasting bland.
- Use about 1 liter of water for every 100 grams of pasta and stir frequently during the first couple minutes of cooking to prevent sticking.
- Prepare the egg and cheese mix while the pasta is cooking.
- Add bacon (optional) and pasta to the egg and cheese mix while the pasta is still warm to partially cook the egg yolks without curdling them, resulting in a creamy sauce.
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