Pasta "Carbonara"
Pasta or spaghetti carbonara is a beloved dish in Italian cuisine. In the original recipe, it calls for pork cheeks, preferably air-dried, and a sauce made from Parmesan cheese, egg yolks, and a pinch of salt, without the addition of cream. Dairy ingredients are used in other cuisines, but the Italian version relies on a sauce made from egg yolks. The choice of spices typically includes “provencal herbs” such as basil, mint, sage, marjoram, and thyme. Garlic and onions can be added according to personal taste, although they are not included in the classic recipe. Another variation of carbonara pasta involves using bacon or smoked-cooked meat (such as pancetta). The pasta, which is the main ingredient, is boiled after the sauce is prepared, ensuring that the heat from the pasta contributes to the dish and maintains the desired serving temperature. Upon serving, the dish is topped with cheese and garnished with basil or parsley leaves. Due to its incredible popularity, there are numerous variations in preparation and presentation. We’ve provided a recipe for the classic carbonara, but with the addition of cream
Pasta or spaghetti carbonara is a beloved dish in Italian cuisine. In the original recipe, it calls for pork cheeks, preferably air-dried, and a sauce made from Parmesan cheese, egg yolks, and a pinch of salt, without the addition of cream. Dairy ingredients are used in other cuisines, but the Italian version relies on a sauce made from egg yolks. The choice of spices typically includes “provencal herbs” such as basil, mint, sage, marjoram, and thyme. Garlic and onions can be added according to personal taste, although they are not included in the classic recipe. Another variation of carbonara pasta involves using bacon or smoked-cooked meat (such as pancetta). The pasta, which is the main ingredient, is boiled after the sauce is prepared, ensuring that the heat from the pasta contributes to the dish and maintains the desired serving temperature. Upon serving, the dish is topped with cheese and garnished with basil or parsley leaves. Due to its incredible popularity, there are numerous variations in preparation and presentation. We’ve provided a recipe for the classic carbonara, but with the addition of cream
Use
Use
Ingredients
200 g
Bacon (on your taste)
150 g
Cream (at least 20% fat content)
150 ml
Hard cheese, parmesan
50 g
Egg yolk
3
Garlic
2 – 3 cloves
Olive oil
for frying
Salt, spices
to your taste
Method of preparation
1
First and foremost, you need to slice the bacon: it’s better to choose a matchstick shape, but some chefs recommend cutting it into cubes for a more uniform sauce appearance. Press the garlic and mix it with the meat
2
Heat a skillet: pour a little olive oil, add the bacon and garlic, and fry until golden brown
3
It’s better to grate the cheese finely, as it will melt faster and give a richer flavor to the carbonara sauce
4
In a small deep bowl, beat the egg yolks, add salt, whisk them with a whisk, add the cream and mix well until a light fluffy foam forms. Add the cheese to the sauce and set it aside
5
Cook the spaghetti until al dente – carefully read the cooking instructions on the package to avoid overcooking the spaghetti into mush. You can use the rule: for every 100 grams of pasta, use 1000 ml of water and 8-10 grams of salt
6
Transfer the cooked spaghetti to a skillet or pan with high sides, add the sauce and bacon, and mix well. Simmer for about 2-3 minutes, stirring constantly. The dish is ready!
You can serve carbonara pasta by sprinkling some extra cheese on top and garnishing with herbs and cherry tomatoes. Enjoy your meal! With care for you, UE “Borisovskiy kombinat hleboproduktov”
