Magnificent carbonara


Carbonara pasta is one of the most common Italian dishes. Rather, it is a classic Italian dish. True, not throughout Italy, but only in Rome, or rather in the Lazio region.

Карбонара/ Magnificent carbonara
Photo by Elena Maglena
Magnificent carbonara
Photo by Elena Maglena

Why? Because in every district, Italians try to maintain their culinary preferences and they do it very successfully. In other countries, the cream is sometimes added to carbonara, but you must admit that it will NOT be carbonara, but spaghetti in a creamy sauce. But if you intend to try the excellent and unique carbonara paste, then we will stick to the original recipe.

In the original, the Italians use guanciale or pancetta for carbonara. Guanchal is dry-cured pork cheeks, and there is more meat in the pancetta. In general, we need something like a pork belly.

You don’t need any supernatural efforts or cooking knowledge to make carbonara paste. Everyone can do it! And you can cook it very simply, and most importantly quickly! Having cooked this dish once, you will make sure that it is very simple and put it in your recipe box. This dish can be served to guests who will appreciate it.

You can also arrange friendly gatherings with him, feed the children and, of course, cook it for your beloved family!

In just 20-25 minutes you can feed your family with an amazingly tasty dish and feel a little like an Italian. This delicious dish with creamy sauce “carbonara” and pieces of toasted brisket you will love the first time you try it.

Ingredients for 3 servings:

  • 500g spaghetti
  • 150g smoked brisket
  • 100g parmesan cheese or whatever you have
  • 4 yolks
  • 3 cloves of garlic
  • 2 tablespoons vegetable or olive oil
  • freshly ground black pepper

Everyone knows that it is better to cook spaghetti in plenty of water. Therefore, we take a large saucepan, collect water, and put it on fire. While the water is boiling, heat a large skillet with vegetable oil and crushed garlic. Meanwhile, cut the smoked brisket into small pieces and fry. The fat layer should become transparent. When the water has boiled, lightly salt and add spaghetti. When the garlic gives up its aroma, we can pull it out, we no longer need it.
Stir spaghetti sometimes and do not forget that they must be aldente, then your pasta will be delicious!

Соус карбонара
Photo by Elena Maglena

Carbonara sauce

For the sauce, grate the cheese on a fine grater, separate the yolks from the eggs, mix them and add cheese and freshly ground black pepper to them. Add just a little salt.
When the spaghetti is ready, immediately transfer them hot from the pan into a pan with pieces of fried bacon, add 100 – 120 ml of hot water, in which the spaghetti was cooked, and immediately add the prepared sauce.

Photo by Elena Maglena

Immediately turn off the heat under the frying pan and begin to actively stir the spaghetti with the sauce and bacon, until the sauce becomes creamy (the sauce is cooked at the expense of the temperature of the spaghetti themselves).

Our gorgeous carbonara pasta is ready! Such a simple yet amazing dish! Serve it hot, hot, seasoned with freshly ground black pepper!

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