How to prepare pasta "Carbonara" at home

Pasta "Carbonara" is one of the mostfamous and popular dishes of Italian cuisine. There is an opinion that for its correct preparation it is necessary to use very specific ingredients, among which there must be pancetta and Parmigiano-Reggiano. At the same time, the cook can only be an ethnic Italian, because only he can convey the real taste of this dish. In this version, a special paste of "Carbonara" is described. Recipe (cook at home) involves the use of simple components, rather than specific products. In this case, pancetta can be replaced with ordinary dried bacon with salt and spices, and instead of elite cheese use simple parmesan.

Ingredients

For Pasta Carbonara with homemade bacon, you will need:

- Spaghetti - 250gr;

- cream of large fat content - 100ml;

- bacon - 150gr;

- Garlic - 1 clove;

- egg - 1 piece;

- olive oil;

- Parmesan cheese - 25gr;

Sauce

Initially it is necessary to cut the bacon mediumcubes or cubes. Then it is fried in olive oil, followed by the addition of finely chopped garlic. After a few minutes, top up the cream, salt and pepper. Cook the sauce until thick, but not more than ten minutes.

Spaghetti

It is worth noting that the paste "Carbonare" shouldhave the same temperature of the main components. Therefore, sauce and spaghetti should be ready at the same time. At the same time, the finished paste is usually served in the "al dente" state (this means that a slightly hard core is present in the middle of the pasta). To do this, take water at a rate of 1250 ml, pour it into a saucepan and slightly add salt. After the water boils, put pasta in it, which is cooked literally for 3 minutes.

Presentation

Pasta "Carbonara" does not need drying orapplication of a gooseberry. It is simply extracted from the water with special forceps and placed on a plate in the form of a small nest. From above pour the prepared sauce, which try to place on all pasta. Next, sprinkle the dish with grated cheese, and in its center lay a raw egg yolk. Thus cheese and an egg should be melted and "welded" in hot pasta.

Options

Pasta "Carbonara" can be prepared and withusing a different technology. It involves mixing pasta with sauce, followed by the addition of cheese. In this form, she puts on a plate, and the poached egg is decorated with an egg. Also, the dish can be decorated with a small twig of greenery.

Filing and storage

Pasta "Carbonara" is served only when hotand as a main course. Red wine or fruit juice is good for it. It should be noted that there is no such thing as the shelf life of a ready-made dish in Italian cuisine. According to professional chefs, everything should come to the table only from under the knife, and only in rare cases, when the recipe provides for the mixing of herb-based sauces, a large temporary delay before serving is allowed. That's why the dishes of Italian cuisine are always fresh and prepared only from quality products.