How to Make Spaghetti Carbonara

Very popular in Italy and simple in the way of cooking dish - spaghetti carbonara. The history of its origin is associated with the Italian coal artels. Once upon a time, coal miners, distributing their black goods across Italy, prepared a plain dish of macaroni, pork cheeks and sheep cheese on halts in small villages and towns. Delicious and tempting smells from coal miners, a simple set of products and speed of cooking contributed to the fact that the dish quickly spread throughout Italy and became one of the most beloved in the country. They also say that during cooking, coal powder from the clothing of artel workers got into the pot, "chopping" the pasta with black dust. There are no coal artels for a long time, and carbonara spaghetti is prepared in civilian kitchens, but, paying tribute to the past, this dish is abundantly sprinkled with ground pepper reminiscent of its "coal" origin.

Over a long history, the recipe has acquired several options that differ in the types of cheese and meat filler and the quantitative ratio of products. However, its base remains unchanged - it is a special preparation sauce and boiled spaghetti. The "highlight" of the recipe is that the sauce, which consists of raw eggs, as if boiled, "comes" to readiness only when it comes in contact with hot pasta.

Classic Spaghetti Carbonara

In a deep saucepan in a lot of water with the addition of oil and salt boil thin pasta. While they are cooking, in a frying pan in olive oil, a little finely chopped onions and grated garlic are tossed. Thin bacon plastics are cut into strips and fried together with onions, garlic and traditional Italian spices. In a separate bowl, yolks are beaten, pecorino sheep cheese is rubbed novelly or known to everyone as parmesan and combined with yolks. To make the dish become completely Italian, you need to mix these two kinds of cheese together. Ready spaghetti is transferred into a skillet with bacon, and the top is very quickly poured with a yellow-cheese mixture and mixed thoroughly. If the sauce is not enough, and the pasta will be dense, you can add very little water from the pan where they were brewed, so do not rush it completely to drain. From above in a plate with paste pour a pinch of black ground pepper. For 300 grams of spaghetti, you need to take 200 grams of bacon, 100 grams of cheese and 2-3 yolks.

Nonclassical recipe

Prepare a paste of carbonara can be different, for example, with sour cream. However, a similar recipe can not be called classic, since in Italy the addition of cream and sour cream is unacceptable. But such modifications are widely used in England and America. There, dairy products are added to the sauce very often. Prepare sour cream sauce carbonara. Spaghetti is boiled in the usual way. For sauce, two eggs are mixed with sour cream, ground oregano and basil, grated cheese (100 grams). In a frying pan fry pieces of loin or bacon and at the end of the process add a mixture of eggs and sour cream. We quickly interrupt the spatula, so that the eggs do not have time to fold. Then in the sauce we spread the ready spaghetti, mix everything, sprinkle with pepper.

As an addition to the carbonate spaghetti, a red Italian wine, a light green salad, slices of sheep's cheese and fresh tomatoes, sprinkled with herbs and spicy herbs, are mandatory on the table. There is one more secret of the correct serving of this dish. It is very important to keep it hot as long as possible so that the sauce does not lose its flavor qualities. Therefore, before spreading the paste for servings, large flat plates are heated in the oven and only after that spread the pasta on them. So the dish stays hot longer. It should be remembered that it can not be heated, the sauce will become tasteless.