Pasta Carbonara without cream with bacon
Origin of the recipe
There are many legends about the origin of the name of this most popular spaghetti dish, from those steeped in revolutionary romance—supposedly connected to members of the secret Carbonari society—to the most mundane: the smoked pork used in the dish is called carbonate because it is smoked over charcoal. Regardless, this pasta is delicious, filling, and easy to prepare.
What do you need for cooking?
Ingredients
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Bacon
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Spaghetti
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Chicken eggs
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Parmesan cheese
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Butter
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Olive oil
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Garlic
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Water
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Salt
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Ground black pepper
Kitchen utensils
- Bowl
- Pot
- Mixer
- Pan
- Colander
- Cutting board
Pasta Carbonara with Bacon: A Classic Step-by-Step Recipe with Photos
Pasta carbonara is the perfect combination of creamy sauce, tender bacon, and flavorful cheese. Use this simple pasta carbonara recipe with photos to quickly and easily prepare this dish at home. Our recipe includes detailed instructions for making the perfect carbonara. This simple recipe is perfect for both a weekday dinner and a festive table.
Step-by-step recipe for pasta carbonara
Step 1:
Dice the bacon, heat a frying pan, and melt one tablespoon of butter in the pan. Add 2 cloves of garlic, crushing them with a knife beforehand.
Step 2:
Fry the bacon with garlic over low heat for 10 minutes. The fat should be rendered but still soft. Remove the garlic from the heat.
Step 3:
Bring a saucepan of water to a boil, add salt, a tablespoon of olive oil, and the spaghetti. Cook the spaghetti according to package directions.
Step 4:
While the spaghetti is cooking, separate 3 yolks from the whites.
Step 5:
Place the yolks and one whole egg in a bowl, season with salt and pepper and beat well.
Step 6:
Add grated cheese to the beaten eggs and mix.
Step 7:
When the spaghetti is cooked, pour off about 300 ml of the cooking liquid into a separate bowl.
Step 8:
Drain the cooked spaghetti in a colander. Turn off the heat under the pan with the bacon, add the spaghetti and one tablespoon of butter.
Step 9:
Pour in the beaten eggs and cheese, mix thoroughly.
Step 10:
Gradually add 300 ml of the water left over from the spaghetti, remembering to stir constantly.
Step 11:
To thicken the sauce, turn the heat under the pan to low and cook for another minute, stirring constantly, until the eggs have curdled.
Cooking tips
Eggs are added to the sauce based on the number of servings - one egg per person.
The key to carbonara pasta is the proper mixing of the spaghetti and sauce. The spaghetti needs to be hot enough to melt the cheese and thicken the sauce.
It is not recommended to add beaten eggs to the pasta while it is on the heat, otherwise they will cook and ruin the creamy consistency of the sauce.
See also: Classic recipes
