Spaghetti carbonara

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Spaghetti carbonara

Spaghetti carbonara






Spaghetti carbonara
Spaghetti carbonara




Ingredients
Number of people
-
4
+

500 g spaghetti or capellini

300 g smoked bacon

2 onions or 3 medium onions

1/2 garlic (4 or 5 cloves)

6 fresh eggs

20 cl light cream

1 can fresh or frozen basil (or 1 tablespoon pesto)

Olive oil

40 g Parmesan cheese

40 g of Grana Padano

Sea salt

Pepper




Preparation
TOTAL TIME: 20 MIN
Preparation: 10 min
Cooking time: 10 min
Step 1
Peel the onions, cut them out, brown them in a frying pan with oil. Add the bacon and garlic in strips, let it simmer gently.
Step 2
Heat a large amount of salted water.
Step 3
In a large serving dish or salad bowl, beat the eggs with the cream, salt, pepper, add the grated cheeses (parmesan + grana), then the basil or pesto.
Step 4
Cook the pasta al dente, drain very quickly, and pour the hot pasta into the dish containing the egg + cream + cheese mixture.
Step 5
Add the contents of the pan (do not mix as the bacon will fall to the bottom of the dish) and serve very quickly.
Author's note
Serve with cheese (ideally a parmesan + grana mixture). A red wine "de pays" (I didn't say "from anywhere"...) is perfect, preferably Italian but also French (Southwest), Bulgarian or Hungarian. Due to the generous use of garlic and bacon, it is useless to waste a great wine, especially since this dish is rather robust and does not leave room for a subsequent tasting.

I add my grain of salt

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