Who invented this dish??!! Well who ever did, has sure invented a classic. The art of making a perfect carbonara is finding the right point when raw eggs are added to the cooked pasta, are no longer liquid but yet cooked and creamy.
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| Pasta alla Carbonara |
You need –
- Bacon slices – 150 grams
- Spaghetti (you also use linguine, fettuccine, rigatoni or bucatini) – 500 grams
- Eggs – 4
- Heavy cream – ½ cup
- Grated parmesan cheese – 3/4 cups
- Olive oil – 2 tablespoon or as required.
- Salt and pepper – as per taste.
How to-
- Cook the pasta in the boiling salted water until done.
- In pan heat oil and cook the sliced bacon until crisp. Remove and drain on a paper towel.
- Beat the eggs, cream in bowl and season with salt and pepper. Add the cheese and combine.
- Drain the pasta and add the bacons. On a low heat, add the egg mixture. Mix vigorously to coat the pasta evenly and the eggs cook but still creamy.
Turn off the heat and serve immediately.
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| Pasta alla Carbonara |
Please note – as soon as you add the egg mixture, work quickly to toss everything together. Ensure you don’t let the eggs cook too much otherwise they will start to scramble. Eggs should be at room temperature to start. I have used linguine.
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