#carbonara#bacon#spaghetti#parmigiano reggiano#italian pasta
A rich and creamy Italian carbonara made with crispy pancetta, silky eggs, and a blend of Parmigiano Reggiano cheese, tossed with perfectly cooked spaghetti and finished with fresh parsley.
Ingredients extracted via AI
water0.25 ČL salt1 Šálka parmigiano reggiano cheese1 egg3 egg yolk2 strúčik garlic0.25 ČL black pepper340 g thick-cut bacon340 g spaghettifresh parsleysea salt
Procedure generated via AI
Bring a large pot of water to a boil over medium-high heat. Season the water generously with salt, so it tastes like the sea.
Meanwhile, grate one cup of Parmigiano Reggiano or Pecorino Romano cheese (about 84 grams) on a fine grater.
Place the grated cheese into a medium bowl, then add one whole egg and three egg yolks.
Add two garlic cloves, either finely chopped or pressed through a garlic press.
Season the mixture with 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Whisk everything together thoroughly, then set aside.
Cut 340 grams of thick-cut bacon into small pieces.
Place the bacon in a large skillet and cook over medium heat until crisp and the fat has rendered. No oil is needed.
When the water is boiling, add about 340 grams of spaghetti and cook for around 10 minutes until al dente.
Remove the cooked bacon from the pan and place it on a plate lined with paper towels to drain any excess fat.
Drain the cooked spaghetti, reserving one cup of the starchy pasta water.