Pasta Carbonara. Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara. Serve it piping hot tossed with extra Parmesan. Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. Pasta Carbonara

You can have Pasta Carbonara using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pasta Carbonara
  1. It’s 250 g of spaghetti (or any other pasta).
  2. You need 125 g of bacon.
  3. It’s 2 of eggs.
  4. You need 2 of table spoons of shredded parmesan cheese (or pasta cheese).
  5. It’s 1 of tooth of garlic.
  6. You need of Olive oil.
  7. You need of Salt.
  8. Prepare of Pepper.

Learn how to make carbonara sauce with bacon or pancetta and loads of parmesan. Spaghetti Carbonara is an Italian pasta dish with creamy egg, diced bacon, grated cheese, and copious amounts of black pepper-a Roman dish reminiscent of an American breakfast. Though the dish only has a handful of ingredients, the best carbonara takes more than just tossing some eggs and bacon into a pasta bowl. Explore this Article. Карбонара — Паста карбонара Паста алла карбона́ра (итал.

Pasta Carbonara instructions

  1. Put water for pasta to boil, add a pinch if salt.

  2. Meanwhile Peelgarlic, smash it a little bit with flat side of your knife, so it gives more flavor. Add olive oil to your pan and add garlic there.

  3. Add diced bacon and keep on medium heat until gets crunchy flipping from time to time. Remove garlic and set aside. It doesn’t have to be hot..

  4. Once water start boiling put your pasta to cook.

  5. Meanwhile make a sauce. Mix eggs with cheese, add a little salt and pepper. Don’t add too much salt as bacon is already salted. Mix well. If mixture is too thick you can add a little water from pasta, dont add very hot water because eggs will start to cook..

  6. Ones your pasta is ready add it to the bacon and mix well, then add egg mixture while mixing. Eat right away!.

Pasta alla carbonara) — спагетти с мелкими кусочками гуанчиале (соленой некопченой итальянской свиной щековины), смешанные с соусом из яиц, сыра пармезан и пекорино романо.