Barnaul resident shares authentic carbonara recipe

Authentic Italian carbonara with its delicate creamy taste is made without a single drop of cream. A simple recipe for the restaurant dish was shared with NGS22.RU by Barnaul resident Yelizaveta Smagina.

For delicious pasta you will need:

• Spaghetti — 400 grams;

• Bacon — 200 grams;

• Eggs — 4 pieces (one whole and three more yolks);

• Hard cheese (preferably Parmesan) — approximately 50 grams;

• Butter — 2 tablespoons;

• Olive oil — 1 tablespoon;

• 2 cloves of garlic

• Salt and black ground pepper to taste.

First, cut the bacon into small squares and lightly crush two cloves of garlic. Melt a spoonful of butter in a pan and fry the bacon with garlic for about ten minutes over low heat. It should release fat but remain soft. When fried — you can remove the garlic, it has already imparted its flavor.

While the bacon is sizzling, put water on the heat, add a little olive oil to it, and throw in all the spaghetti. Cook it exactly as long as indicated on the package so that the pasta doesn«t turn into a mushy mass.

Next, let«s work on the sauce. Take three yolks and one whole egg, add a little salt and pepper, and whisk everything with a whisk. Add a couple of spoons of grated cheese — Parmesan is ideal, but any other hard cheese will do.

When the spaghetti is cooked, do not drain all the water from the pot. Leave about a cup there, it will be useful for the sauce. Drain the pasta itself in a colander. Then turn off the heat, add the spaghetti and butter to the pan with the bacon, then pour in the egg-cheese mixture and mix. But carefully, so that the eggs don«t curdle. To make the sauce creamy, soft, and enveloping, gradually add the pasta water to it. If you feel that the sauce is quite thick, turn on low heat for just a minute and stir while watching the pasta.

It«s important to serve the dish while it»s still hot — sprinkle freshly ground pepper and cheese on top, then you«ll get a fragrant and delicate dinner or lunch.

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