Real pasta Carbonara
Votes: 5
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 888, total fat 50 G., saturated fats 18 G., proteins 35 G., carbohydrates 65 G., fiber 3 G., cholesterol 219 mg, sodium 1223 mg, sugar 0 G.
Calories 888, total fat 50 G., saturated fats 18 G., proteins 35 G., carbohydrates 65 G., fiber 3 G., cholesterol 219 mg, sodium 1223 mg, sugar 0 G.
Spaghetti Carbonara, perhaps the most popular Italian pasta, filled with bacon bits and melting Parmesan, cooks in just half an hour. With this recipe, you'll learn how to make a delicious egg sauce, smooth and velvety, that deliciously coats the spaghetti. If desired, you can add a splash of cognac or brandy while frying the bacon. This ingredient is optional, but it will add an even more complex and deep flavor to the pasta once the alcohol has evaporated. Serve the pasta topped with grated cheese and some fried bacon bits.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g spaghetti
- 6 thick slices bacon, cut into 1cm pieces.
- 2 tbsp. l. olive oil
- 3 cloves garlic, crushed
- 0.5 tsp chopped fresh rosemary
- 2 red jalapeno peppers, seeded and finely chopped
- 1/4 cup cognac or brandy (optional)
- 3 large eggs
- 3/4 cup freshly grated Parmesan cheese, plus extra for serving
- 0.5 tbsp. freshly grated Pecorino Romano cheese
- 2 tbsp chopped fresh parsley
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Recipes with similar ingredients: spaghetti pasta, eggs, Parmesan cheese, Pecorino Romano cheese, jalapeno pepper, cognac, brandy, rosemary, bacon
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, rosemary, jalapeño, and 1/4 cup water in the skillet. Cook over medium heat, stirring occasionally, until the water evaporates and the bacon is crisp, about 12 minutes. Discard the garlic. Add the cognac, if using, and cook until evaporated. Remove from heat and set aside 1/4 cup of the mixture for serving.
- Meanwhile, cook the spaghetti in boiling water according to package directions. In a bowl, combine the eggs, cheese, parsley, and 1 teaspoon of black pepper. Drain the pasta, setting aside 1/4 cup of the cooking water.
- Return the pan to medium-high heat. Add the pasta and stir until heated through, 1-2 minutes. Remove from heat. Whisk the reserved pasta cooking water into the egg mixture, then quickly pour in the pasta and stir to create a velvety sauce. Sprinkle with cooked bacon and additional Parmesan.
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