Pasta carbonara (classic recipe)

Pasta carbonara is the most popular Italian pasta in the world. The secret of its popularity is not only in the availability of ingredients and cooking time. The main thing is the unique taste - creamy and delicate, although real carbonara pasta is prepared without cream. It is important to follow the cooking recipe in order to get the right sauce.

Ingredients

• Spaghetti - 400 g
• Bacon - 200 g
• Chicken eggs - 4 pcs.
• Parmesan cheese - 50 g
• Butter - 2 tbsp. spoons
• Olive oil - 1 tbsp. the spoon
• Garlic - 2 cloves
• Water - 2.3 l
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Cut the bacon into cubes. Crush two cloves of garlic with a knife.
2. Heat up the pan, melt 1 tbsp. a spoonful of butter and fry the bacon with garlic. Fry over low heat for 10 minutes, the fat should be rendered from the bacon, but the bacon should remain soft. Remove the garlic after frying.
3. In boiling water (2.3 l), add 1 tbsp. a spoonful of salt, 1 tbsp. a spoonful of olive oil and spaghetti. We cook the spaghetti as directed on their packaging, it is important to follow the indicated cooking time in order to cook the spaghetti correctly.
4. Separate 3 yolks from whites. Put the yolks and one egg in a bowl, salt and pepper (1 pinch each), beat well.
5. Add 2 tbsp. spoons of grated cheese, mix.
6. Ready spaghetti is thrown into a colander, after leaving 300 ml of water in which they were cooked.
7. Turn off the heat under the pan with bacon, add spaghetti and 1 tbsp. a spoonful of butter.
8. Pour in the beaten eggs and cheese, mix everything thoroughly.
9. Gradually add 300 ml of broth (water) from spaghetti and mix constantly, the eggs should not curl
10. To thicken the sauce a little, turn on low heat under the pan and stir constantly for about 1 minute so that the eggs do not boil. If the sauce is too thick, you can add more broth.
11. Put the spaghetti on a plate, sprinkle with black pepper and grated cheese on top. Pasta carbonara is ready.
12. Bon appetit!