Spinach Bacon Carbonara
If possible, it's better to tap the whole black pepper to give it a more flavor. After adding the carbonara liquid, the trick and heat are all about it. If you heat it for a long time, the eggs will harden.
How to make it
1
Boil the spinach for 1 minute and 30 seconds, remove it, drain and cut it into pieces.
2
Cut the bacon into 1cm wide pieces, heat A in a frying pan, add the bacon and stir-fry it in a colour, then add white wine to add flavor.
3
Place the spinach in a frying pan. Remove the garlic and turn off the heat.
4
Boil the spaghetti to a firmer level. (1 minute before the displayed time. Here, 8 minutes)
5
Mix B in a bowl and combine.
6
Place the boiled spaghetti in a frying pan, add B, and heat over low heat.
7
Heat on medium heat until thick, then add Parmesan cheese to turn off the heat, add coarsely black pepper and place on a plate, then sprinkle black pepper and finish.
Materials 1 person
-
- spinach
- 100g
-
- bacon
- 50g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- garlic
- 1 piece
-
- White wine
- 30cc
-
[B]
- egg
- 1 piece
-
- egg yolk
- 1 piece
-
- Parmesan cheese
- 2 tbsp
-
- Fresh cream
- 30cc
-
- Coarsely smelt black pepper
- A little
-
- Parmesan cheese
- 2 tbsp
-
- Coarsely smelt black pepper
- A little
-
[Boil spaghetti]
- Spaghettidi Czech Diffilippo No. 567 Spaghettelli
- 90g
-
- Boiled water
- 3000ml
-
- salt
- 30g *1% salt content relative to water
[PR]
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