Thursday, 15 November 2012

Pasta alla Carbonara


400 g Spaghetti cooked "al dente"
150 g of Thin smoked streaky bacon slices
50 g of Parmesan cheese
15 ml of Extra Virgin Olive Oil
2 Egg yolks
2 Egg yolks
2 whole egg
1 onion
2,5 g Ground pepper grains
25 ml of cooking cream

Step 1.
Whisk 2 egg yolks and 2 whole egg in a bowl. Add gradually Parmesan cheese and grounded pepper until you get creamy mixture.

Step 2.
Fry bacon with olive oil in a pan until it starts to brown and move it to another bowl.

Step 3.
Cook spaghetti in boiling water and wait for water to boil.

Step 4.
Put onion in the same pan you used to fry bacon and fry it for a few minutes on a very low fire. Add cooking cream and cook a couple of minutes more.

Step 5. 
Add the bacon into the pan, remove from the fire and stir all together.

Step 6.
When spaghetti is ready, drain them for half minute (they must remain a bit wet) and return them to large pan you used to cook it. 

Step 7.
Put bacon sauce on the spaghetti and stir it fast. Then add the egg mixture and stir again for half minute on a extremely low fire. Heat of the spaghetti and pan with low fire will be enough to the egg mixture.

Step 8.
Serve while still hot! (you can add more Parmesan or pepper)

Bon appetit!

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