Classic carbonara

Description

Originally, classic carbonara was made with a specific type of meat—guanciale (salted, unsmoked Italian pork cheek). However, today guanciale is often replaced with smoked bacon, which is, of course, easier to find on store shelves. You can garnish the dish with cherry tomatoes and fresh herbs, which would be very Italian.

Instructions

1. 1

   Step 1

   Put the spaghetti to cook in salted water.

2. 2

   Step 2

   Cut the bacon into small pieces and fry in vegetable oil.

3. 3

   Step 3

   Mix and beat the yolks, both cheeses, and the cream in a separate bowl. Season with salt and pepper.

4. 4

   Step 4

   Drain the spaghetti, add the cheese sauce and bacon. Place back on the heat, gently mix, and wait until the yolk slightly thickens (no more than 5 minutes).

5. 5

   Step 5

   Turn off the stove, cover the container with a lid, and let it steep for another 5 minutes.