Let's be honest, Spagetti Carbonara is hard recipe but it's totally worth to learn it. This recipe is respecting the original procedure so no cream, there is no discussion about this! Same applies to cheese, originally it's done with Pecorino Romano which is sheep cheese, can be done with other types like Parmigiano Reggiano or Grana Padano but it changes the taste of the dish significantly. Garlic is also not supposed to be in the original version, however even some high profile Italian chefs are using garlic in their recipe, it gives more complexity to the dish.
Ingredients
Directions
- Smash garlic and peel it.
- Cut bacon into uniform cubes, 1cm x 1cm, preferably.
- Heat a non-stick pan, add cubed bacon and garlic.
- If bacon is more on the dry side add a teaspoon of olive oil.
- Start with higher heat to kickstart bacon and brow it a little, then once sizzling lower to a minimum.
- After a while 1-2 minutes, remove garlic.
- Bacon doneness depends on your individual preference.
- If you have way too much fat in the pan, remove excess with a paper towel.
- While bacon is cooking you can start working on the next step.
- Grate 100g of parmigiano reggiano into a bowl.
- Crack 1 egg and two egg yolks and add them into the bowl.
- Save the whites, can be used for other recipes.
- Add a pinch of freshly grounded black pepper.
- Mix up until finely incorporated.
- In to the boiling water (4L), add a spoon of kosher salt.
- Now add in Spaghetti and cook until al-dente, check your package instructions.
- Once your spaghetti are cooked you have to have all steps above ready, do make sure your timing is right.
- Transfer cooked spaghetti directly from the pot into the pan with bacon.
- Mix bacon with spaghetti.
- Add few splashes of spaghetti water.
- Put pan off the and make sure your pan is no longer very hot otherwise you will make the omelet.
- Get your egg mixture and incorporate into the pan with spaghetti and bacon.
- Mix very well and intensively with spaghetti.
- Residual heat from the pasta will temper the the eggs.
If your sauce is very liquid from excess pasta water, or there was too much egg white. Turn on gas on the low / or just use still hot stove plate, be gentle with heat. Mix intensively until it thickens up. If you stop steering the eggs in the sauce will cook, so make sure to keep it always dancing.
- If your sauce is creamy and thick, coats surface of your pasta you did a good job.
- You can serve immediately. This dish does’t reheat well and needs to be consumed immediately.
Ingredients
Directions
- Smash garlic and peel it.
- Cut bacon into uniform cubes, 1cm x 1cm, preferably.
- Heat a non-stick pan, add cubed bacon and garlic.
- If bacon is more on the dry side add a teaspoon of olive oil.
- Start with higher heat to kickstart bacon and brow it a little, then once sizzling lower to a minimum.
- After a while 1-2 minutes, remove garlic.
- Bacon doneness depends on your individual preference.
- If you have way too much fat in the pan, remove excess with a paper towel.
- While bacon is cooking you can start working on the next step.
- Grate 100g of parmigiano reggiano into a bowl.
- Crack 1 egg and two egg yolks and add them into the bowl.
- Save the whites, can be used for other recipes.
- Add a pinch of freshly grounded black pepper.
- Mix up until finely incorporated.
- In to the boiling water (4L), add a spoon of kosher salt.
- Now add in Spaghetti and cook until al-dente, check your package instructions.
- Once your spaghetti are cooked you have to have all steps above ready, do make sure your timing is right.
- Transfer cooked spaghetti directly from the pot into the pan with bacon.
- Mix bacon with spaghetti.
- Add few splashes of spaghetti water.
- Put pan off the and make sure your pan is no longer very hot otherwise you will make the omelet.
- Get your egg mixture and incorporate into the pan with spaghetti and bacon.
- Mix very well and intensively with spaghetti.
- Residual heat from the pasta will temper the the eggs.
If your sauce is very liquid from excess pasta water, or there was too much egg white. Turn on gas on the low / or just use still hot stove plate, be gentle with heat. Mix intensively until it thickens up. If you stop steering the eggs in the sauce will cook, so make sure to keep it always dancing.
- If your sauce is creamy and thick, coats surface of your pasta you did a good job.
- You can serve immediately. This dish does’t reheat well and needs to be consumed immediately.