Pasta Carbonara with Bacon and Basil
Pasta and Pizza • European
Description
Pasta Carbonara with Bacon and Basil
Ingredients
- Spaghetti 10 oz
- Bacon 10 oz
- Garlic 2 cloves
- Chicken Egg 4 pieces
- Cream 5 fl oz
- Olive Oil 2 tablespoons
- Salt to taste
- Grated Pecorino Pepato Cheese to taste
- Ground Black Pepper to taste
- Basil to taste
Step-by-Step Guide
Step 1
Cook the spaghetti in salted water until al dente, following the instructions on the package.
Step 2
While the spaghetti is cooking, sauté the crushed garlic in oil (I use vegetable oil with 1 tablespoon of olive oil added), then add the bacon (or pork loin; cut into cubes or strips, I usually mix them). Fry until browned, then reduce the heat to low.
Step 3
While everything is cooking, separate the egg yolks from the whites (I use 1 yolk per serving), pour the yolks into the cream, add salt and pepper to taste, and mix well until smooth (you can blend it with a mixer).
Step 4
Grate the Parmesan cheese.
Step 5
Once the pasta is cooked, drain it, add 1 tablespoon of olive oil, toss, and distribute the pasta onto plates (the plates should have a slight indentation).
Step 6
Pour the egg and cream mixture into the pan with the bacon (keep the heat low, gradually increasing it to avoid cooking the yolks too quickly), stirring the sauce constantly. As soon as it starts to thicken, it's ready; immediately remove the pan from the heat and distribute the sauce onto portions.
Step 7
Once the sauce is distributed, sprinkle grated Parmesan on top, and add a couple of basil leaves for decoration and aroma (optional).
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