Cream sauce
Description
Pasta with "Carbonara" sauce according to the classic Italian recipe is prepared without adding cream. However, based on my experience, I can say that cream has never ruined any dish. It all depends on when you add it during cooking. To prevent the cream from curdling, it's better to choose a product with a fat content of at least 33%. Let's agree—pasta with "Carbonara" sauce tastes even better with the addition of cream.
Instructions
- 1
Step 1
We'll start preparing the pasta by placing a pot of water on the stove. Bring the water to a boil. Add the spaghetti to the salted water (optional). Cook according to the instructions on the package. The spaghetti should not be too hard, but not soft either—something in between. They will finish cooking after boiling.
- 2
Step 2
While the pasta is cooking, let's prepare the sauce. Break 2 eggs, putting the egg whites aside in the refrigerator. You can later make meringue from them; we won't need them for this recipe. Grate the Parmesan cheese on a fine grater. Beat the egg yolks together with half of the grated cheese. Add heavy cream. Season with salt and pepper. Mix well with a fork. The sauce for "Carbonara" pasta is ready!
- 3
Step 3
Finely dice or slice the bacon into strips. Drain the water from the spaghetti. Add the bacon to the pot with the pasta. Immediately pour in the sauce and quickly mix. It is important to combine the spaghetti with the bacon and sauce as quickly as possible after draining the water. The hot spaghetti will slightly cook the egg sauce.
- 4
Step 4
Place the pasta on a plate. Sprinkle with dried herbs and various spicy seasonings to your taste. Top each serving with additional grated Parmesan.