Spaghetti carbonara

SPAGHETTI CARBONARA

The spaghetti carbonara is probably the most international way to prepare pasta. The authentic Carbonara sauce from Italy contains egg yolk, cheese and bacon. It has no cream, an ingredient that we usually add in Spain. There are even many versions that only contain cream. You can do it like that, if you want but here, we'll make some authentic spaghetti carbonara. And for this, the ingredients that we will need will be:

INGREDIENTS TO MAKE SOME SPAGHETTI CARBONARA FOR 4 PEOPLE:

• 400g of spaghetti
• 2 eggs
• 150g of cured cheese (parmesan, manchego ...)
• 120g of bacon or bacon
• salt and pepper
• a small trickle of olive oil

RECIPE OF THE SPAGHETTI TO THE CARBONARA:

1.- We put a handful of salt (generous) in abundant boiling water. Then add the spaghetti and let them cook here around 10 minutes. until they are at the "dente". It is advisable to remove them frequently, especially at the beginning of cooking, so that they do not stick.

2.- While they are cooking, prepare the carbonara. In a bowl we add the yolks of the eggs. The clear one is better to keep it for another elaboration since, if we add it, it will seem more like a spaghetti omelet, than a sauce in itself. But if you do not mind, you can add it. We also add the grated cheese and mix both ingredients with a fork. There will be a kind of very dense mass.

3.- In a pan we put a small trickle of oil. When it is hot, add the bacon or bacon, cut into small dice. After a couple of minutes, when they are fried, remove from the heat and reserve

4.- Once this is done and when the spaghetti is cooked, keep a few tablespoons of the cooking broth. Then we drain the spaghetti from the rest of the broth

FINAL STEP

5. - Without delay, since it will be the own residual heat of the spaghetti those that go to cook the carbonara, we throw the pasta in the bowl where we had prepared it. We add the bacon, with the juices that have been released and a little of the broth from the cooking. We remove everything well with a fork so that the spaghetti absorb all the sauce. If you see that it is very dense, you can add more broth until a very creamy sauce has been left (do not forget to stir everything in. The pasta is very porous and absorbs the sauce with relative ease, but it needs to be removed to help This process)

6.-  Finally, when we have achieved the creaminess of the desired sauce, sprinkle with plenty of freshly ground black pepper. It is said that the name "carbonara" comes from the color given to it by this spice, which recalls the color of coal. Serve immediately

These are the authentic spaghetti carbonara . Without cream. Although if you want them with cream, you can try to eliminate the broth from cooking and replace it with this ingredients. Whatever you like most, I hope you prepare them!