Carbonara

Here's how to prepare one of the best Italian dishes one of the best and most popular I think.

Carbonara

Before you start you must always carefully choose all the ingredients… fresh eggs, bacon and of course parmesan.

The photo is not perfect, but this is how the pasta supposed to look

Ingredients:

• 400 gr of spaghetti;
• 3 eggs;
• 200 grams of bacon or pancetta;
• 300 grams of Parmesan cheese or pecorino if you can find this kind of cheese;
• Salt and Pepper for better taste;
• a bit of olive oil;

How to make it

1. Take a large bowl and break the eggs, once done, grate the cheese and mix homogeneously until you get a nice yellow / white cream (if the mixture remains liquid, use another cheese).

   

   

2. At the same time, you can put a non-stick frying pan on the fire and, when heated, put the bacon to the pan with the pepper. Check the bacon so it does not burn.
3. Take a nice pot and pour plenty of water, add the salt and put on the stove. Once the water begins to boil, add spaghetti, cook as is written on instruction. Remember you can’t break the pasta.
4. Once the pasta has been drained, put it in the bowl with egg and cheese cream and start mixing it with a bowl firmly until all the pasta is seasoned. After adding the bacon and continue stirring.
5. Apply and add cheese and pepper to the dough.

Done your meal is ready.

Conclusions and tips

Carbonara can be prepared in many ways. Use a variety of long pasta.

But most importantly, do not add eggs directly to the pan. Then they will cut off and you will have scrambled eggs! Therefore, as the bacon is ready it does not give it directly to the egg mass but you are waiting for it to cool down. Eggs lighten when they come in contact with hot pasta.

The origin of this dish is not entirely clear as there are many hypotheses about its origins. This most reliable leads us to Naples. With the rest my boyfriend confirmed that the technical details of preparing this dish are definitely from the tradition coming from Naples.

The most common mistake is to add cream (sour cream) to the dish. In the original overflow there is no cream and as you see the ingredients is little and it is not difficult to remember.

Remember you can not overcook the pasta!

https://www.bbcgoodfood.com/recipes/1052/ultimate-spaghetti-carbonara?page=4

This dish is very simple in terms of performance, but remember what are the basic ingredients. If you want to add cream, add it, but do not call that carbonara just a similar dish.
In Poland we often add cream to the sauce. I remember the first time my boyfriend has prepared this dish is not believed that this is what I ate before.

I strongly recommend that you serve with the carbonara a glass of red wine.

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