In this very popular and very simple dish, it is important to follow several techniques so that you don’t end up with scrambled eggs and pasta 🙂 And most importantly, in classic Italian carbonara, you won’t find cream, onions, or green peas among the ingredients. Although, of course, as a well-known fan of experiments, I cannot limit you. Having learned how to make the “right” carbonara and understanding its taste, I think that you can add even peas, that terrify Italian chefs, if it suddenly inspires you 🙂 This recipe is for two Italian or one Odessa servings for a person with a good appetite 🙂
In this very popular and very simple dish, it is important to follow several techniques so that you don’t end up with scrambled eggs and pasta 🙂 And most importantly, in classic Italian carbonara, you won’t find cream, onions, or green peas among the ingredients. Although, of course, as a well-known fan of experiments, I cannot limit you. Having learned how to make the “right” carbonara and understanding its taste, I think that you can add even peas, that terrify Italian chefs, if it suddenly inspires you 🙂 This recipe is for two Italian or one Odessa servings for a person with a good appetite 🙂- Prep time: 5 minutes
- Cook time: 10 minutes
- Serves: 1
- Difficulty: easy
- Course: pasta
- Cookware: pasta pot, pasta tongs, cheese grater
- Cuisine: Italian
Ingredients
- 80 g spaghetti
- 40 g bacon (or 2 strips), chopped
- 1 yolk
- 2 tbsp olive oil
- parmesan, grated
- freshly ground black pepper
Cooking method
Step 1
For pasta, for every 100g pasta you need 1 litre water and 10g salt. Put a large pot with water on a high heat, add salt and bring to boil. Add spaghetti and cook until al dente. Drain the pasta, leaving 100ml water from it in a separate bowl.
Step 2
Prepare the bacon while the pasta is cooking: put a deep frying pan on high heat, pour in the olive oil, add the bacon. Fry until bacon is golden brown and crispy. Whisk the yolk in a bowl, add parmesan and freshly ground black pepper. Mix gently. Reduce heat to medium, transfer spaghetti in a frying pan, stir in bacon and remove from heat. Add sauce and stir quickly until it becomes creamy. For a thinner sauce, you can add a few tablespoons of water in which the pasta was cooked. Put the carbonara on a plate, sprinkle with parmesan and freshly ground black pepper, and serve immediately.
My tips and tricks:
Usually in a recipe, I write the main ingredient at the top, but in this case, it is placed on the last line. Black pepper. It plays an important part in this dish, so before you grind it, take just a couple of minutes and dry the pepper on a very hot frying pan until it changes colour and you feel an intense peppery aroma with light notes of smoke. Such a trick will make your carbonara special with the “secret” that hardly anyone can guess.
- 80 g spaghetti
- 40 g bacon (or 2 strips), chopped
- 1 yolk
- 2 tbsp olive oil
- parmesan, grated
- freshly ground black pepper
- For pasta, for every 100g pasta you need 1 litre water and 10g salt. Put a large pot with water on a high heat, add salt and bring to boil. Add spaghetti and cook until al dente. Drain the pasta, leaving 100ml water from it in a separate bowl.
- Prepare the bacon while the pasta is cooking: put a deep frying pan on high heat, pour in the olive oil, add the bacon. Fry until bacon is golden brown and crispy. Whisk the yolk in a bowl, add parmesan and freshly ground black pepper. Mix gently. Reduce heat to medium, transfer spaghetti in a frying pan, stir in bacon and remove from heat. Add sauce and stir quickly until it becomes creamy. For a thinner sauce, you can add a few tablespoons of water in which the pasta was cooked. Put the carbonara on a plate, sprinkle with parmesan and freshly ground black pepper, and serve immediately.