[Guest Post] Carbonara Pasta Recipe
Hello everyone. Today I am happy to feature a delicious recipe from Ravil. Let’s see how he make this yummy dish!
Pasta Carbonara (or spaghetti Carbonara) is a very popular dish of Italian cuisine. This spaghetti consists of guanciale chunks (uncooked jerked pork cheeks), mixed with egg sauce, Parmesan cheese, salt and freshly ground black pepper.
Guanciale is often replaced with pancetta (which means “breast” in Italian, a kind of bacon), so do not be afraid of unfamiliar names of meat products of the Italian cuisine, so use a bacon, but not a smoked one. Carbonara sauce comes to its completion due to the heat of just cooked hot pasta.
Carbonara Pasta Recipe
- 200 g spaghetti
- 150g bacon
- 150 ml cream 20%
- 50 g parmesan cheese
- 3 egg yolks
- 2-3 garlic cloves
- Vegetable/Olive oil for frying
- Black pepper
Prepare all the ingredients.
Cut bacon into strips.
Chop finely the garlic.
In a frying pan warm up a little vegetable/olive oil and fry the garlic lightly on it.
Add the bacon and fry well.
Rub the cheese on a small grater.
Put the egg yolks in a bowl.
Add salt, pepper and stir well the yolks.
Add the cream and grated cheese and mix well again.
Boil Spaghetti until tender following the rules or recommendations on the package, it is very important not to boil them too long (to cook spaghetti properly there is one rule: you would need 1L. water and 10 grams of salt for 100 grams of pasta). Drain the water.
Put the hot pasta in a deep frying pan, add the egg-cream sauce and mix well.
Add the fried bacon on top of it and mix everything again thoroughly.
Pasta Carbonara is ready! Serve it hot. To your taste you can sprinkle a finely grated parmesan upon it. Bon Appetit!
This recipe was provided by RemedyByNature.com – a health and food blog to help you maintain healthy living by incorporating natural methods.