- How to cook pasta Carbonara. Classic pasta Carbonara with bacon
How to cook pasta Carbonara. Classic pasta Carbonara with bacon
You do not even have to cook this appetizing dish with the savory taste and rich aroma? Then meet a traditional Roman pasta Carbonara with bacon.
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Appearing in the mid-20th century in the menu of the inhabitants of Rome and its surrounding Lazio, is an Italian dish instantly sold out worldwide. The reasons for its popularity are two: incredible taste and ease of preparation.
For cooking pasta Carbonara will need 200 grams of pancetta – pork belly cured with salt, spices and herbs. It can be replaced by guanciale – cured pork jowl. If neither the first nor the second not — use any sort of bacon in your refrigerator.
Slice the bacon in thin strips, fry in a deep frying pan in a little olive oil. It is very important not to overcook the bacon, it should not be crunchy, but to remain soft, with a delicate Golden color.
To prepare the sauce from eggs and cheese should be whipped in a bowl whisk 2 eggs, add to them 50 g grated on a coarse grater cheese, sheep cheese Pecorino Romano, add a little salt and freshly ground black pepper.
If Pecorino Romano is not at hand, do not worry – it is quite possible to replace the same amount of Parmesan.
Do not forget to thoroughly mix the contents of the bowl.
To prepare 400 g spaghetti will need a pot large vessel filled with salted water at least 3 liters. The pasta should be slightly undercooked, or, as the Italians say, to be brought to a state of al Dente. To achieve this degree of readiness spaghetti is easy – just reduce by 1 minute cooking time indicated on the package of pasta.
Pushing cooked spaghetti in a colander, do not wait until run off all water – the pasta should be slightly moist.
Cooked spaghetti left to connect with fried bacon (in a pan) and then pour in the pasta previously cooked sauce.
Do not delay and waste time, it is necessary to quickly mix the spaghetti with the sauce to hot pasta eggs and cheese in the sauce reached a state of readiness.
Sprinkle pasta 50 g of grated cheese and finely chopped parsley (good for only the leaves, the stems have to remove), the dish can serve.