Making Spaghetti Carbonara is so simple but yet so incredibly delicious. If you haven’t tried to make it your self, you should go ahead now and try it! You won’t be disappointed!
This recipe is for four persons
- Four eggs
- 150g Parmesan
- Two garlic cloves
- 200g bacon
- 400g Spaghetti
- Four pinches salt
- Four pinches freshly grounded pepper
- Tablespoon olive oil
Start by beating the four eggs in a bowl until they gotten a little fluffy. Finely grade the parmesan cheese and add to the beaten eggs. Mix well together and add about four pinches of pepper.
Bring a pot of water to the boil, add the spaghetti and season the water with about four pinches of salt. Cook for about 8 minutes or as long as the instructions on the spaghetti packet says.
Chop the bacon into small dices (one cm or less). Heat a large pan to high heat (keep in mind that you will be adding the spaghetti to the pan). When the pan is hot, add the tablespoon of oil and then add the chopped bacon and two cloves crushed garlic (you can crush the garlic by pressing a chopping knife down on the clove). Brown until bacon is crisp and remove the crushed garlic.
Bring the heat on the pan to low and add spaghetti with tongs to the pan and toss with the bacon to get it well mixed (you don’t need to drain the spaghetti since you want a little moisture in your Carbonara).
Remove the pan from heat and pour the egg and parmesan mixture slowly over the spaghetti and toss it around to evenly mix the eggs and parmesan with the spaghetti (be sure that you have brought the heat down on the pan, you don’t want to create scrambled eggs spaghetti!).
Serve in deep dishes and top with a little graded parmesan and a pinch of pepper.