Pasta Ala Carbonara
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This recipe is a classic recipe of Italian cuisine basically from Rome. Carbonara is basically originated from Italy in city called Rome. Mostly this recipe uses hard cheese, pork bacon/veal bacon, egg & black pepper. However, in today's my recipe i have used pecorino cheese, black pepper, chopped french parsley, egg yolk, pinch of salt and pork panchetta.
This dish should not be too much salt since there is a additional saltiness from panchetta and pecorino cheese.
The consistency should be creamy with no any addition of cream . Mostly this dish looks and taste amazing using spaghetti Pasta but any kinds of pasta can be used as well. This dish is so simple that one can cook easily at home with short preparation of time.
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Ingredients
- Spaghetti - 350g
- Pecorino Cheese grated - 100g
- Egg yolk - 2
- Pork bacon/veal bacon - 100g
- salt - 10g
- Black pepper - 2g
- Olive oil - 10ml
- Parsley coarsely chop - 15g
- Fresh basil - For garnish
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Instructions
- 1. Collect all the ingredients with required tools including non stick pan, knife, pot & tong. Making preparation of all ingredients and equipment helps to make work easier, faster & efficient.
- 2. Put a pot filled with water and addition of salt on it, boil it vigorously. Adding salt in water helps to elevate the taste in pasta itself and there is no requirement of adding extra salt.
- 3. When water is boiling place a pasta spaghetti and add touch of oil so that pasta will not stick to one another.
- 4. Take a non stick pan put on a stove. Add little bit of olive oil when its hot ad chopped bacon and saute it. When bacon looks crispy and golden brown in color add the pasta water little bit to create sauce consistency.
- 5. After that put the boiled spaghetti on the bacon sauted pan and toss it well so that the bacon gets mixed well with spaghetti.
- 5. Now its the right time to add the mixture of pecorino, parsley, pinch of pepper yolk and dash of stock. mix it wll the mixture add it to the pasta and gradually toss it well using long tong or fork so that the sauce will be creamy.
- 6. Finally check the consistency of pasta sauce if it looks thicker than add dash of hot pasta water to make it loose again and finish the dish with touch of parsley and garnish with fresh basil.
Notes
#Tips:
1. For more easier you can boil the pasta in advance and cool it with running cold water and strain it, put in refrigerator.
2. Ingredients can be prepped earlier in advance for quick cooking.
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