Spaghetti Carbonara
Description
The dish is prepared without unnecessary complications. Italians traditionally make this dish without adding cream to the sauce, as they don't cook pasta carbonara in small portions—usually 4 to 6 servings. But when we cook just 1-2 portions, it becomes extremely difficult to prepare pasta carbonara. A cheese-egg sauce without cream can easily be melted by the heat of a large amount of freshly cooked hot pasta, but it's much harder to melt properly with the smaller amount of pasta cooked for just 1-2 servings—the cheese in the sauce melts unevenly. Therefore, in such cases, cream is indispensable. However, either way, the result is amazingly delicious. The dish is ready to be served.
Instructions
- 1
Step 1
Prepare the ingredients. My Parmesan is already grated on a medium grater.
- 2
Step 2
Cut the bacon into small squares and place in a frying pan. Fry until lightly golden. For easier frying, you can add 1 tsp of olive oil (though it can be omitted).
- 3
Step 3
Place the grated Parmesan in a bowl, add a little olive oil (1 tsp), and crack the eggs into it.
- 4
Step 4
Grind the black peppercorns in a coffee grinder or crush them with a wide knife on a cutting board. The result will be rather coarse, but that's intentional. Freshly ground or freshly crushed pepper is very aromatic.
- 5
Step 5
Add the ground black pepper to the bowl with the Parmesan and egg mixture, and mix everything together with a fork until well combined.
- 6
Step 6
In a saucepan, bring water to a boil, add salt, add spaghetti and cook until al dente — no more than 2 minutes.
- 7
Step 7
In a saucepan, heat the cream without bringing it to a boil. Remove the saucepan with hot cream from the heat and add the egg-cheese mixture to it.
- 8
Step 8
Mix everything vigorously.
- 9
Step 9
Drain the spaghetti on a colander and transfer to a bowl, add the cheese sauce. Mix everything well.
- 10
Step 10
Place the spaghetti on a serving plate and arrange the fried bacon on top. Serve.