Spaghetti carbonara

The history of spaghetti carbonara For us, spaghetti carbonara is an overseas delicacy, and earlier in Italy this dish was almost daily eaten by ordinary coal workers. In Italian, the charcoaler sounds "Carbonaro" - hence the name of the dish. Prepared spaghetti carbanara from slightly undercooked home-made noodles, pork cheeks and the cheapest cheese Pecorino Romano. Today instead of cheeks, smoked bacon and parmesan cheese are used. Spaghetti carbonara is one of the most common Italian dishes. Actually, carbonara is called that special sauce, which refuels hot spaghetti. All recipes of spaghetti carbonara are approximately the same, only slightly differing from each other by the quantitative ratio of the ingredients. But one of the prerequisites is the simultaneous preparation of the original sauce and spaghetti. The sauce of raw egg yolks and grated cheese should reach the ready level when it comes into contact with a hot paste just removed from the fire. And submit to the table spaghetti carbonara should be immediately after cooking, so that the sauce does not have time to freeze.

The history of spaghetti carbonara For us, spaghetti carbonara is an overseas delicacy, and earlier in Italy this dish was almost daily eaten by ordinary coal workers. In Italian, the charcoaler sounds "Carbonaro" - hence the name of the dish. Prepared spaghetti carbanara from slightly undercooked home-made noodles, pork cheeks and the cheapest cheese Pecorino Romano. Today instead of cheeks, smoked bacon and parmesan cheese are used. Spaghetti carbonara is one of the most common Italian dishes. Actually, carbonara is called that special sauce, which refuels hot spaghetti. All recipes of spaghetti carbonara are approximately the same, only slightly differing from each other by the quantitative ratio of the ingredients. But one of the prerequisites is the simultaneous preparation of the original sauce and spaghetti. The sauce of raw egg yolks and grated cheese should reach the ready level when it comes into contact with a hot paste just removed from the fire. And submit to the table spaghetti carbonara should be immediately after cooking, so that the sauce does not have time to freeze.

Ingredients:

• Spaghetti 400 g
• Pork steak smoked 150 g
• Cheese Parmesan 50 g
• Olive oil 2 tbsp. l.
• Black pepper powder 1 tsp.
• Salt 1 pinch
• Eggs chicken 2 pcs.
• Sour cream 2 tbsp. l.
• Basil dry 2 tsp.
• Cheese Parmesan 60 g
• Black pepper powder 1 tsp.

Instructions

• Step 1 Cut the bacon or bacon into small cubes.
• Step 2 Parmesan rubbed on a fine grater.
• Step 3 Mix 2 raw eggs, sour cream and basil 2-3 tsp. to a homogeneous state.
• Step 4 Add half the parmesan to the sauce. Beat the whisk until smooth and season with freshly ground black pepper.
• Step 5 Cut the chopped loin on olive oil 15-20 minutes until golden brown.
• Step 6 In parallel, you need to boil spaghetti in salted water (cook according to the instructions on the package), they should stay a little solid.
• Step 7 Put the spaghetti into a colander.
• Step 8 Fry the frying pan with the ready-made bacon to a slow fire and pour the cooked sauce, stirring constantly. It is important not to give the sauce to "curl up."
• Step 9 Put hot spaghetti in a frying pan and mix everything. Serve immediately, sprinkle with the remaining Parmesan cheese.