You may have eaten carbonara before, and you may have tried making your own at home. A staple of Italian cuisine consists of a few simple ingredients, yet the line between the creamy texture of a perfectly prepared spaghetti with scrambled eggs is thin. For the carbonara, we need bacon, olive oil, Parmesan, eggs, and pepper. We want silky textures and rich flavours, but we can learn how to achieve this easily and reliably from one of the most famous Italian chefs, Antonia Carluccia.
The first rule of thumb for the desired result is eggs at room temperature. Although we usually make spaghetti like this when we don’t have much time to cook, don’t skip this step. So take it out of the fridge at least half an hour before you start cooking.
Be persistent and in no way lazy when mixing. Only in this way it will be possible to achieve the correct texture of the sauce, otherwise the egg white will stick to the lumps and lunch will be nothing tempting. The key thing to remember: When we add the egg mixture to the pasta, we’re not doing it over the heat to achieve a silky end result.
- 220 grams of spaghetti
- 25gm bacon, cut into small cubes
- 2 tablespoons olive oil
- 2 eggs
- 50 gm parmesan cheese
- Freshly ground black pepper
1. Cook the pasta first on your teeth.
2. Meanwhile, heat the olive oil in a frying pan and fry the bacon until crispy.
3. In a deep bowl, mix eggs with Parmesan and pepper.
4. Drain the cooked pasta, add to the pan along with the bacon and mix well. Remove from heat, then add eggs to Parmesan. Stir well and serve immediately.
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