Creamy Spaghetti Carbonara

Description

Spaghetti Carbonara is an Italian dish that enjoys great popularity worldwide, including among us. Once created by simple miners, this simple and hearty pasta has won the hearts and stomachs of many. For Carbonara, it's important to choose bacon slices that have more meat and less fat. If there's too much fat, it will render out during cooking and make the pasta too heavy. You can crush garlic and add it to the sauté. However, to give the dish a refined, barely noticeable aroma, simply simmer the garlic slices in oil and remove them from the pan after a couple of minutes. It's not necessary to use spaghetti for Carbonara—feel free to choose your favorite pasta from the 500 varieties available, but make sure to select pasta made from durum wheat.

Ingredients

• Spaghetti - 10 oz
• Butter - 0 oz
• Garlic - 2 cloves
• Spanish onions - 1 head
• Bacon - 0 oz
• Cream 22% - 5 fl oz
• Grated Pecorino Pepato Cheese - 0 oz
• Chicken Egg - 4 pieces
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Bring a large pot of water to a boil and cook the pasta until al dente. Typically, this means boiling it for one minute less than the package instructions.

Step 2

While the pasta is cooking, melt butter in a skillet and sauté the finely chopped onion, garlic, and bacon until soft and fragrant with a distinct aroma of garlic and crispy bacon.

Step 3

Remove the skillet from the heat and in a deep bowl, whisk together four egg yolks with cream and grated Parmesan. Season the mixture with salt and pepper, and whisk again.

Step 4

Add the sautéed bacon pieces with onions and garlic to the cooked spaghetti. Pour in the mixture of cream, egg yolks, and Parmesan, and mix well. Serve immediately, garnished with freshly grated cheese and black pepper.

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