How to prepare pasta "Carbonara" at home

Pasta "Carbonara" is one of the most famous and popular dishes of Italian cuisine. There is an opinion that for its correct preparation it is necessary to use very specific ingredients, among which there must be pancetta and Parmigiano-Reggiano. At the same time, only the ethnic Italian can be a cook, because only he can convey the real taste of this dish. In this version, a special paste of "Carbonara" is described . Recipe (cook at home) involves the use of simple components, rather than specific products. In this case, pancetta can be replaced with ordinary dried bacon with salt and spices, and instead of elite cheese use simple parmesan.

Ingredients

For Pasta Carbonara with homemade bacon, you will need:

- Spaghetti - 250gr;

- cream of large fat content - 100ml;

- bacon - 150gr;

- Garlic - 1 clove;

- egg - 1 piece;

- olive oil;

- Parmesan cheese - 25gr;

Sauce

Initially, it is necessary to cut the bacon into cubes or cubes. Then it is fried in olive oil, followed by the addition of finely chopped garlic. After a few minutes, top up the cream, salt and pepper. Cook the sauce until thick, but not more than ten minutes.

Spaghetti

It should be noted that the paste "Carbonara" should have the same temperature of the main components. Therefore, sauce and spaghetti should be ready at the same time. In this case, the finished paste is usually served in the "al dente" state (this means that a slightly hard core is present in the middle of the pasta). To do this, take water at a rate of 1250 ml, pour it into a pan and slightly add salt. After the water boils, put pasta in it, which is literally cooked for 3 minutes.

Presentation

The paste "Carbonara" does not need to be dried or applied. It is simply extracted from the water with special forceps and placed on a plate in the form of a small nest. Top filled with cooked sauce, which they try to place on all pasta. Next, sprinkle the dish with grated cheese, and in its center lay a raw egg yolk. In this case, the cheese and the egg should melt and "cook" in hot pasta.

Options

Pasta "Carbonara" can be prepared with the use of another technology. It involves mixing pasta with sauce, followed by the addition of cheese. In this form it is laid out on a plate, and on top is decorated with an egg poached. Also, the dish can be decorated with a small twig of greenery.

Filing and storage

Pasta "Carbonara" is served only in hot form and as a main dish. It is well suited for red wine or fruit juice. It should be noted that there is no such thing as the shelf life of a ready-made dish in Italian cuisine. According to professional chefs, everything should come to the table only from under the knife, and only in rare cases, when the recipe provides mixing of herb-based sauces, a large temporary delay before serving is allowed. That is why the dishes of Italian cuisine are always fresh and prepared only from quality products.