Pasta Carbonara
Ingredients
7–10.5 oz spaghetti (200–300 g)
3.5 oz bacon (100 g)
4 egg yolks
3.4 fl oz heavy cream (35%) (100 ml)
1.75 oz grated Parmesan (or Grana Padano, Džiugas, etc.) (50 g)
1–2 cloves garlic
2 sprigs parsley (leaves only)
Salt
Ground black pepper
Cooking:
Cut the bacon into small cubes. Heat olive oil in a skillet and fry the bacon over medium heat until golden.
Bring 4 liters of salted water to a boil in a large pot.
Add the spaghetti and cook until al dente — remove the pasta 1 minute before the time indicated on the package.
In a bowl, whisk the egg yolks with cream. Add salt, pepper, and 1.75 oz (50 g) of grated Parmesan.
Remove the bacon from the skillet and, in the remaining fat, lightly brown the finely chopped garlic (you can also add it raw to the sauce).
Add the cooked spaghetti to the skillet with the garlic and mix well.
Remove the skillet from the heat. Pour in the egg mixture and stir quickly to create a creamy sauce without scrambling the eggs. Add the bacon and more pepper.
Serve topped with extra grated Parmesan and fresh parsley leaves.
Enjoy your meal!