Classic Spaghetti Carbonara

Classic Spaghetti Carbonara
Never has a dish given us so much flavor with just a handful of ingredients as this one! Italian Carbonara, if done properly, becomes a fantastic dish full of flavor and it’s a thing of beauty.
Of course the Italian Carbonari (Furnace Charcoals and Miners) who were the original inspirers of this dish but also all their descendants, did not use sour cream to make the pasta of this most famous pasta dish, juicy and creamy.
There is a hypothesis on the origin of the name, which connects the existence of black grated pepper on the pasta, so that it "blackens" their surface as if it were coal dust, a fact that can reasonably be considered to have happened to the miners who used to this dish, due to the easy finding of its ingredients for that time. A dish that we know historically was very popular in the popular neighborhoods of the time.
Yours!
work: 10′ time: 15′ very easy:



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Classic Spaghetti Carbonara

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Ingredients (2 servings)

  • 250g spaghetti
  • a spoonful of olive oil
  • 170g chopped bacon
  • 1 clove garlic
  • 3 egg yolks
  • 70g parmesan + a little more to serve
  • salt & freshly ground pepper
Break the eggs and separate the yolks from the whites. In the bowl with the yolks, pour in the parmesan and grate black pepper on top. Mix with a fork and set aside for a while.
In a saucepan over high heat, bring water to a boil with a teaspoon of coarse salt. Add the spaghetti and cook al dente.
In a large pan, pour a tablespoon of olive oil, bacon and garlic, crushed with the knife blade. Let them deep fry, stirring occasionally.
Remove the pan from the heat and remove the garlic. Strain the pasta, holding a cup of the boiled water and throw them in the pan with the toasted bacon. Stir.
Sprinkle with plenty of freshly ground black pepper and a pinch of salt. Add the yolk mixture on top and a little of the hot pasta water. Mix very well and serve with a little more black pepper and extra grated cheese.
Classic Spaghetti Carbonara
Classic Spaghetti Carbonara


Author:Zambia G. Sifaki

Classic Spaghetti Carbonara