Spaghetti carbonara with creamy sauce
Description
The recipe won't take much time. In the classic carbonara recipe, you need 50 grams of bacon and 50 grams of pancetta—tender, lean meat. However, you can use only bacon; it won't affect the dish's taste at all. But the main secret of this pasta is the sauce. It's important to use fresh (preferably farm) eggs and high-quality olive oil for it. Parmesan cheese can be replaced with another hard variety. Serve hot.
Instructions
- 1
Step 1
Cut the bacon into small elongated pieces. Heat a frying pan, add a few drops of olive oil to it. Place the bacon in the pan and fry until crispy.
- 2
Step 2
While the bacon is frying, you can prepare the sauce. For the sauce, we need a bunch of fresh basil, which should be washed and dried. Then finely chop the basil with a sharp knife.
- 3
Step 3
Break the chicken egg into a container, add salt and black pepper to taste, and lightly beat the egg. Then pour in the cream, add the grated Parmesan and basil. Mix everything well.
- 4
Step 4
Cook the spaghetti according to the package instructions. They should be slightly undercooked. Rinse the spaghetti with cold water. Place the bacon sauce in a skillet with olive oil, set over medium heat, then add the spaghetti. Gently mix everything together and wait until the egg thickens slightly. Now the pasta is ready to serve.