Quick Dinner Option: Carbonara Pasta in 15 Minutes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

One of the oldest pasta recipes, it also retains its reputation as one of the fastest hearty dinner options. This lightweight cooking method is slightly different from the classic one and is adapted for beginners.

Ingredients:

• 350 g spaghetti;
• 60 g bacon;
• 1 tablespoon olive oil
• 2 whole eggs;
• 2 egg yolks;
• ½ cup (120 ml) cream
• 65 g parmesan;
• parsley.

Preparation

Start by making the sauce. The classic is made with only egg yolks and parmesan, but the cream will help make the sauce more creamy and make it easier when mixed with hot spaghetti.

Adding only yolks or whole eggs is a matter of taste. Those who like thick, fatty, rich sauces can use yolks equivalent in weight to a couple of whole chicken eggs.

Whisk eggs, yolks and grated Parmesan with salt, pepper and cream.

While the pasta is cooking, chop the bacon and sauté it in olive oil until crisp. Transfer the crunchy pieces to napkins and then chop. Drain the remaining fat in the pan, but leave the pan itself: its residual heat will help to gently warm the sauce, preventing the eggs from curdling, and pieces of bacon stuck to the bottom and the remaining fat will add flavor.

When the spaghetti is done, quickly put it in a colander without shaking off excess water too hard: the starch will help bind the sauce and pasta together. Transfer the pasta to the bacon skillet, stir quickly, and then start pouring in the yolk-cream mixture in portions, stirring continuously and vigorously. Add bacon and herbs.

Serve immediately, picking up the pasta from the bottom of the dish, where most of the sauce always accumulates.

A little greens and grated cheese before serving will never be superfluous.