The recipe for Carbonara paste: feel like a real Italian

It is unlikely that there is a more interesting, diverse and unusual delicious national cuisine in the world, rather than the cuisine of Italy. She gave us a lot of wonderful dishes - from a rich risotto and appetizing pasta, to delicate desserts with unique tastes. The only recipes for cooking macaroni are a huge number - because without these dishes, Italian cuisine can not exist. They number more than a thousand, and only an enumeration can take several pages.

But for the European cook, the best and delicious are two dishes: spaghetti "bolognese" and pasta carbonara. The last one for our compatriots is the most attractive - it's simple and tasty, it does not cause any special difficulties and, undoubtedly, will be pleasant to all around. The preparation of the carbonara paste is the cooking of ordinary spaghetti in salted water, as well as the sequential addition of vegetable oil. If desired, such a dish can be served to the table with a special "secret" sauce and bits of bacon. In principle, the whole secret of how to prepare a carbonara paste is correct, as is the sauce, called in Italy carbonara. The most important thing in this is not to finish it in advance, it's better if the sauce "comes" along with all the pasta, soaking spaghetti with its wonderful taste and aroma.

If you decide to try to create such a dish, then remember: its recipes in the world there are only a little less than all the ways of cooking spaghetti. Therefore, one can choose the recipe for the carbonara paste according to one's own taste and preferences, experimenting with various fillings and sauce composition. The only prerequisite is that both spaghetti, and carbonar sauce, and delicious fillings are required to prepare at the same time, without expecting each other. In addition, it should be remembered - the amount of spaghetti for this dish should be taken from the calculation that when cooking it will approximately double its weight, and for every 100 gr. Dry product should be taken for 1 liter. And, of course, in order to exactly fulfill the recipe for Carbonara paste, you need to take only the freshest products, otherwise the dish will not turn tender and Italian-original.

So, for classical food, the following ingredients will be needed: spaghetti (200 g), bacon (250 grams), cheese - best of Parmigiano Reggiano (100 grams), a little olive oil and cream (200 ml.). In addition, garlic (3 teeth) eggs (2 pcs.) And salt with spices to taste. The first point of the recipe is the preparation of bacon. It should be divided into thin small pieces and fried in a dry frying pan until they get an appetizing crust of barely noticeable golden color. Formed in the process of frying fat can be drained, the further use of this recipe of paste carbonara does not imply.

Then in the pan to the bacon you can pour a little wine (not more than 50 ml.) And wait until it is evaporated by half. After about 10 minutes, add chopped garlic (ideally if it is pressed), after another minute - remove from heat and set aside. At the same time it is on low heat to boil a mixture of egg whites and cream. After that, as the classic recipe for the Carbonara paste says , you should boil the spaghetti, guided by the above recommendations, not forgetting to stir regularly, so that the future paste does not fuse. To cook spaghetti it is necessary to the condition called by the Italians "al dente" - the most a bit not to the state of complete readiness. When this is done, the pasta, fried with garlic bacon and egg-creamy mass will need to be mixed and warmed on the stove at the slowest possible heat. Parmesan is useful at the very end - it, grated, goes to the paste of the carbonara before serving the connoisseurs of your culinary talent.