Spaghetti carbonara

Name: Spaghetti carbonara
Ingredients: I used: 500 g organic spaghetti; 2 egg yolks; grated nutmeg; 1 teaspoon lemon juice; 150-200 g raw smoked bacon; parmesan; 200 ml cooking cream; chili; salt; 1 clove of garlic; olive oil.

Pasta/Pizza - Spaghetti carbonara by Pompilia O. - Recipia

Spaghetti carbonara with bacon, egg yolks, and cooking cream I made this pasta one evening when I needed a quick dinner and didn't want to go out to a restaurant. Until then, I preferred to eat spaghetti carbonara in the city, although I really enjoy it. The recipe is inspired, to some extent, by Florin Dumitrescu's version, but I kept a few personal adjustments: a little lemon juice, nutmeg, and chili. The sauce is made directly in the pan, using the yolks, cream, and pasta water. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified Servings: not specified; the amount is 500 g spaghetti Difficulty: easy Recipe type: quick pasta for dinner Ingredients 500 g organic spaghetti 2 egg yolks Grated nutmeg, to taste 1 teaspoon lemon juice 150-200 g raw smoked bacon Parmesan, to taste 200 ml cooking cream Chili, to taste Salt 1 clove of garlic Olive oil For boiling the pasta, a lot of water and salt are needed. In the original recipe, the proportion used is 100 g pasta to 1 liter of water, according to the packaging instructions. Preparation method 1. Put plenty of water to boil for the spaghetti. When it starts to boil, add salt and cook the pasta according to the instructions on the package. Follow the proportion used in the recipe, about 1 liter of water for every 100 g of pasta. 2. Cut the bacon into suitable pieces, about 2 cm. Peel the garlic clove and chop it finely. 3. In a large pan, put a little olive oil. Add the garlic, then the bacon. Brown the bacon until it gets color and starts to release fat. 4. After the bacon is browned, take the pan off the heat. Set it aside while the pasta cooks. It is important that the egg and cream mixture is not poured over a very hot pan, as the yolks can coagulate too quickly. 5. In a bowl, mix the yolks with grated nutmeg, lemon juice, salt, and chili. Whisk the mixture well, then add some of the cooking cream and homogenize. 6. Before draining the pasta, reserve some of the water in which it boiled. This will be used to adjust the consistency of the sauce. 7. Drain the pasta and put it in the pan with the bacon. Pour the yolk mixture over them, add the rest of the cooking cream, and a little pasta water. 8. Mix well so that the sauce covers all the pasta. The boiling water helps to thin the sauce and distribute it among the spaghetti. If the mixture seems too thick, a little more reserved water can be added gradually. 9. Finally, sprinkle Parmesan on top and serve the pasta immediately. Why I make the recipe often I like it because it is made with few ingredients and does not require a long list of preparations. The bacon can be browned while the pasta cooks, and the sauce is mixed at the end, directly in the pan. For a weeknight dinner, it is a practical option, especially when I want something hearty without spending much time in the kitchen. Another advantage is that the texture of the sauce can be adjusted with the pasta water. There is no need for the sauce to be very thick from the beginning; after mixing, it distributes better and covers the spaghetti. Tips Always reserve a little water before draining the pasta. This is an important step in this recipe, not just an optional detail. The water helps to homogenize the sauce and makes it easier to mix with the pasta. The bacon should be browned before adding the pasta. This way, the pieces retain their flavor and distribute better in the final dish. After the bacon is ready, the pan is set aside. The yolks and cream are added over the drained pasta, not over the very hot bacon, and then mixed quickly. Salt should be used carefully, as the bacon and Parmesan are already salty. In the original recipe, salt is added both when boiling the pasta and in the yolk mixture, but the amount can be adjusted to taste. Nutmeg, lemon juice, and chili are used in small quantities. They give the sauce its personal touch without needing a large amount. Substitutions The original recipe does not specify substitutions for the ingredients used. To maintain the flavor and texture presented here, use bacon, egg yolks, cooking cream, and Parmesan as listed in the ingredients. If it is necessary to adjust the amount of bacon, the recipe allows for using 150 to 200 g. Otherwise, the quantities are those mentioned in the basic recipe. Variations The amount of bacon can be chosen depending on how intense the smoky flavor is desired. At 150 g, the pasta will have a more balanced taste, while at 200 g, the bacon will be more present in each serving. Chili can be added in smaller or larger quantities, depending on preference. The nutmeg can also be kept along with the lemon juice, as these are part of the combination used in the original recipe. For a more fluid sauce, add a little pasta water. For a denser sauce, use less water, added gradually while mixing. Serving ideas Spaghetti carbonara is served immediately after the sauce has covered the pasta. Finally, grated Parmesan is added directly on top. There is no need for a separate garnish, as the pasta already contains bacon, sauce, and cheese. Frequently asked questions 1. Can any type of spaghetti be used? The recipe uses spaghetti, specifically 500 g of organic spaghetti. It is important that the pasta is cooked according to the instructions on the package and that water is reserved before draining. 2. Why is the water in which the pasta boiled reserved? The pasta water helps to adjust the consistency of the sauce. It is added gradually over the pasta, along with the yolks and cream, until the sauce becomes fluid enough to cover the spaghetti. 3. When are the yolks added? The yolks are first mixed with nutmeg, lemon juice, salt, chili, and a little cream. They are then poured over the drained pasta placed in the pan with the bacon. The pan should be taken off the heat before this step. 4. Is lemon juice necessary? In this version, yes. A teaspoon of lemon juice is used along with the yolks. It is part of the personal touch added to the recipe. 5. How much Parmesan is used? The amount of Parmesan is not specified in the original recipe. It is added to taste at the end, over the pasta already mixed with the sauce. Nutritional values The values below are estimates and may not be exact, as the amount of oil, Parmesan, salt, and chili is not specified, and the number of servings is not mentioned. The estimate assumes the entire amount is divided into 4 servings and includes approximately 175 g of bacon. For one serving: Calories: approximately 700-800 kcal Proteins: approximately 30-35 g Carbohydrates: approximately 80-90 g Fats: approximately 28-35 g Fiber: approximately 3-5 g Most of the carbohydrates come from spaghetti, while the bacon, egg yolks, cream, and Parmesan contribute to the fat and protein content. The values can vary considerably depending on the type of bacon, the cream used, and the amount of Parmesan added. Storage and reheating Spaghetti carbonara are best served immediately while the sauce is fresh and well coats the pasta. They can be stored in the refrigerator in a closed container, but the texture of the sauce may change after cooling, as it contains yolks and cream. When reheating, the pasta should be warmed gently, stirring carefully. The sauce may thicken, so adding a small amount of water to make it fluid again is useful. This recipe is not one that keeps well for several days, so it is preferable to consume it as close to the time of preparation as possible.

Spaghetti carbonara

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