Spaghetti carbonara
The peculiarity of carbonara is that raw eggs and cheese are added to the already cooked but very hot pasta and thanks to its temperature they reach readiness. The classic version of carbonara is made of spaghetti, but linguini and bucatini are often used as well
Spaghetti carbonara
The peculiarity of carbonara is that raw eggs and cheese are added to the already cooked but very hot pasta and thanks to its temperature they reach readiness. The classic version of carbonara is made of spaghetti, but linguini and bucatini are often used as well
Ingredients
| spaghetti 350 g |
| bacon 175 g |
| grated parmesan 8 tbsp. |
| yolks 10 pcs |
| heavy cream 50 g |
| olive oil 2 tbsp. |
| salt, black pepper |
Instructions
Step 1
Add a little salt and olive oil to the boiling water.
Step 2
Boil the spaghetti and strain.
Step 3
Fry the bacon and add to the hot spaghetti along with the parmesan, yolks and cream.
Step 4
Mix thoroughly, salt and pepper to taste.
