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The best form of spaghetti carbonara
Spaghetti à la carbonera is a typical dish of Italian gastronomy, whose base is spaghetti, bacon, egg and a little garlic. You can also accompany it with Parmesan cheese, as this enhances the flavor of the spaghetti.
This dish has the advantage that it is prepared quickly, and it is not necessary to use numerous ingredients. Therefore, it is perfect for a quick and inexpensive lunch or dinner.
Next, we will explain the preparation process and offer some tips and recommendations for a perfect recipe.
Carbonara pasta ingredients
To cook the pasta
500 grams of pasta for spaghetti number 5.
Half a large onion.
A large garlic clove.
Grain salt, the amount you consider necessary.
To cook the sauce
A large garlic clove.
One medium onion.
A cup of heavy cream or cream.
Three eggs.
100 grams of grated Parmesan cheese.
250 grams of bacon.
A few sprigs of parsley (optional).
Olive oil, necessary quantity.
Ground black pepper to taste
Ground salt to taste
Steps for the preparation of pasta carbonara
Note: Due to the length of this recipe, we will divide the process into several phases for a better explanation.
Bacon cooking
Cut the bacon into small pieces and reserve on a plate.
Put a frying pan on the stove over medium heat and pour in oil so that it warms up a bit.
Add the bacon to the skillet and sauté while it cooks to avoid sticking and to achieve a homogeneous doneness.
After ten minutes, we remove the pan from the heat. If possible, place the bacon in an oil strainer to allow excess fat to drain off. However, don't let it get totally dry.
Skim the excess fat from the skillet and leave just a little.
Cooking the pasta
Fill a pot with enough water and place it on the stove over medium heat, because there we will cook our pasta.
When the water in the pot begins to boil, add the whole half onion and garlic clove, followed by a little olive oil and salt to taste.
Wait another minute for the water to continue boiling with the ingredients so that they release their flavor.
Once the garlic and onion have simmered for at least 5 minutes, add the pasta (whole). Wait for the pasta to soften a little and stir so that all the pasta is inside the pot.
Let the pasta cook for approximately 12 to 15 minutes and turn off the stove.
Remove the garlic and onion from the pot with the spaghetti.
Strain the pasta and drain as best you can.
Making the pasta sauce
Break the eggs and incorporate their content in a large bowl, followed by the cup of milk cream and mix with the help of a manual beater with steel rods, until everything is perfectly integrated.
After one minute of beating vigorously, you should have a homogeneous mixture, and it will be time to season with ground black pepper and salt to taste.
Continue mixing to integrate the room and the pepper.
Add the Parmesan cheese to the mixture and continue beating to integrate it.
Once you have a perfectly homogeneous mixture, reserve.
Integration of the bacon with the onion and garlic
Cut the parsley leaves and reserve.
Cut the onion and garlic into small pieces. In case you want to mash the garlic, it is best to save it for last.
Place the pan over medium heat and pour a little olive oil and the bacon fat that we had reserved over it.
Add the garlic and the previously chopped onions and sauté a little until they are crystallized.
Stir in most of the bacon, leaving some bacon for garnish. Mix perfectly and let them cook for thirty seconds.
After thirty seconds, turn off the heat, and we reserve.
Assemble the charcoal pasta and serve
Take the pasta to the pan with the garlic and onion and mix to integrate perfectly.
Once the pasta is perfectly integrated, we take the previously prepared sauce, beat a little and pour directly into the pasta with the bacon.
We start mixing to integrate.
Once it is perfectly integrated, it will be time to serve and decorate with ground black pepper, a few pieces of bacon that we had reserved, Parmesan cheese and finely chopped parsley.
Serve immediately while hot and enjoy.
Recommendations and tips for a perfect charcoal pasta
Reserve some bacon for the final garnish.
Be careful how much salt you add to the mixture, remembering that bacon, pasta, and Parmesan already contain salt. It's best to just add a pinch, so it's not too salty.
If you like, reserve a bit of Parmesan cheese for the end of the recipe, so you can decorate with it.
It is best to integrate the sauce into the pasta little by little while we mix to make the process easier.
If you are a fan of pork, you can add a few pieces of smoked pork chop, as this will give a better flavor to the pasta.
Spaghetti à la carbonera is a dish that is a soft explosion of flavor on the palate, thanks to the mixture of bacon, spaghetti and sauce with Parmesan cheese. That is why it is considered one of the most famous specialties of Italian gastronomy.
That is why we recommend trying this recipe at home and surprising your family and friends with a delicious, easy and quick recipe to make. Also, we urge you to share this recipe with your friends who love Italian cuisine.
