Spinach Bacon Carbonara
If possible, crush the black pepper whole to bring out the flavor. After adding the carbonara mixture, speed and heat control are key. If you heat it for too long, the eggs will harden
How to make it
1
Boil the spinach for 1 minute 30 seconds, remove, drain and roughly chop
2
Cut the bacon into 1cm pieces, heat A in a frying pan, add the bacon and fry until golden brown, then add the white wine to flavor it
3
Add the spinach to the frying pan, remove the garlic and turn off the heat
4
Boil the spaghetti until firm (1 minute before the recommended time. In this case, 8 minutes)
5
Mix B in a bowl and set aside
6
Put the boiled spaghetti into a frying pan, add B, and heat over low heat
7
Heat over medium heat until thickened, add Parmesan cheese, turn off the heat, season with coarsely ground black pepper, place on a plate, sprinkle with more coarsely ground black pepper and it's done
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]
- Spaghetti di Cecco Di Filippo No. 567 Spaghetti
- 90g
-
- Boiled water
- 3000ml
-
- salt
- 30g *1% salt content in water
[PR]
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