Carbonara
The trick is to mix quickly to prevent the eggs from hardening. If the sauce is loose, simmer over low heat, and if it doesn't get enough water, add the pasta boiling soup.
How to make it
1
Cut the bacon into 1 cm square sticks and crush the garlic with the belly of a knife. Put all the sauce ingredients in a bowl and mix well with a whisk.
2
Add olive oil and garlic to a frying pan. Once the aroma is in a state of flavor, add the bacon and fry on low heat until crispy, then spread with white wine to add a scent.
3
Boil water in a pot, add salt, and boil the spaghetti slightly (with a small core remaining in the center). (Approximately: Approximately 1 minute to 1.5 minutes before the displayed time.)
4
Once 2 is at a temperature, add the boiled pasta and turn off the heat, add the sauce, mix quickly, add the Parmigiano cheese, and mix even more well.
Materials1 person
-
[Boil spaghetti]
- Spaghetti di Czech No. 11 Fedelini
- 80g
-
- Boiled water
- 3000ml
-
- salt 1% salt in boiling
- 30g
-
- Whole eggs
- 1 piece
-
- egg yolk
- 1 piece
-
- Fresh cream
- 2 tbsp
-
- Parmesan cheese
- 2 tbsp
-
- salt
- A little
-
- Black pepper
- A little
-
- bacon
- 50g
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- garlic
- 1/2 piece
-
- White wine
- 2 tbsp
-
- Parmesan cheese
- Appropriate amount
-
- Black pepper
- Appropriate amount
[PR]
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