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Carbonara pasta with bacon and two types of cheese
The emergence of this pasta was facilitated by the miners' habit in Italy to stock up on hard varieties of goat cheese, pasta, olive oil, and dried meat of domestic animals. Hence, the name of this delicacy for gourmets is reminiscent of the Italian "carbonaro" - a coal miner. These tough men prepared their meals only over an open flame, using clay pots. However, even under such conditions, the taste qualities of this dish remained exquisite.
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Ingredients
Show ingredients
- 100 grams of pork bacon;
- 50 grams of "pecorino" cheese;
- 50 grams of parmesan cheese;
- 3 large eggs;
- 350 grams of spaghetti;
- 2 large cloves of garlic;
- 50 grams of butter;
- fine salt and ground black pepper.
Preparation
- First, put a large pot of water on the fire and bring it to a boil. Clean the bacon from the rind and cut it into small pieces. Now grate both cheeses on a fine grater and mix them thoroughly. In a medium-sized bowl, beat the eggs with a pinch of black pepper and set aside.
- In the boiling water on the stove, add one teaspoon of salt, then add the spaghetti. Then wait for the water to boil again, cover the pot with a lid, and cook for another 10 minutes over medium heat (some types of spaghetti require longer cooking times). Crush a clove of garlic with the blade of a knife. While the spaghetti is cooking, fry the bacon together with the garlic in butter for five minutes. The bacon should turn golden, usually 5 minutes of frying over medium heat is enough. Now, having transferred its aroma to the bacon, the garlic should be discarded.
- The fried bacon should always be warm, so leave the skillet with it on the lowest heat in the oven. Remove the cooked spaghetti from the water with a fork or special tongs and add them to the bacon. It is not a problem if some water gets into the pan with the pasta. Leave half a cup of the water in the pot in which the spaghetti was boiled.
- Mix most of the cheese with the eggs. Use the remaining cheese to sprinkle the dish before serving. Take the skillet with the spaghetti and bacon, pour in the mixture of eggs and cheese, mixing it with a fork. Twisting the spaghetti onto the fork and lifting can help mix them well. The egg mixture coats the pasta nicely. The resulting pasta can be salted if necessary. To ensure the spaghetti is not too dry, you can add a small amount of the water that we poured into the cup after boiling the pasta.
- To serve, place the spaghetti on a serving plate, winding them onto a fork with long tines. Sprinkle the pasta with grated cheese and ground pepper. Cut several cherry tomatoes in half, place the halves on top of the pasta, and also add a few parsley leaves or any other greens.
