The 15-Minute Masterpiece: How to Get Perfectly Silky Carbonara Every Time
A ticket to Rome that doesn’t require leaving your house.
There might be a thousand different pasta recipes that have become the base of the Italian cuisine, but nothing has so far become as popular as Carbonara.
The creamy dish accompanied by delicious bacon is what will fit pretty much everyone’s taste, and it’s much easier to cook at home than you might have thought all along.
Ingredients (for 4 portions): 400 g of spaghetti, 200 g of bacon, 200 g of Parmesan cheese, 4 egg yolks, 1–2 teaspoons of olive oil, 2 teaspoons of Italian herbs, salt and black pepper to taste.
Cook the spaghetti according to the package instructions until al dente.
While the pasta is cooking, prepare the other ingredients. Chop the bacon into small pieces and finely grate the cheese.
In a deep bowl, combine the egg yolks and the cheese mixture, and stir until smooth. Cream is usually added at this stage if you’re not following the original recipe.
Next, fry the bacon. Place the pieces in a preheated skillet and cook for a couple of minutes until some of the fat renders and a golden crust forms, then turn off the heat. Season with salt, add black pepper and spices, and stir. If the skillet gets dry, add olive oil.
When the spaghetti is ready, pour 150 ml of water into a glass and drain the rest. Add the pasta to the bacon and toss to combine.
Add the egg-cheese mixture and the reserved spaghetti water to the pasta. Stir quickly and thoroughly.
Serve the pasta immediately after cooking while hot to preserve its rich flavor and aroma. Divide among plates and sprinkle with finely grated Parmesan. You can garnish the pasta with fresh herbs, slices of crispy bacon, and thinly sliced vegetables.
