Spaghetti with carbonara sauce
- 160 g of pasta of the preferred type
- 100 ml natural cream for cooking (30% fat)
- 100 g smoked meat (kaizer, bacon, ribs)
- 4 eggs
How to make carbonara pasta in our country
The recipe for carbonara pasta is disputed in our country, because the way it is prepared in restaurants leaves much to be desired, according to those who have experienced Italian carbonara pasta. However, the local formulation of carbonated spaghetti is also among the preferences of Romanians, which is why it is often prepared at home, possibly also because the ingredients are usually found in the refrigerator or pantry.
Originally, carbonara is one of the most popular Italian pasta recipes that use a certain type of meat (guanciale – raw dried ham) and hard goat cheese (Roman pecorino). Although it looks similar, it has little in common with carbonated pasta with liquid cream made in our country.
The pasta recipe is accessible to everyone – families, young people, those with knowledge in gastronomy and novices alike. The quantities of ingredients mentioned for these carbonara spaghetti with ham are enough for two tasty portions. Lovers of ingredients diversified in sauces can also add mushrooms, onions, garlic or chopped parsley or grated Parmesan cheese on top at the end, but in this way, the recipe is even further away from what it should represent at the beginning.
The first thing you will do to prepare these pasta with white sauce is to put boiling water in a large pot or pan, adding 10 grams of salt to each liter. Although the most popular form is penne carbonara, you can choose any kind of pasta you want (butterflies, spaghetti, snails, linguini, etc.). The boil rapidly induction hob , and you have to follow the directions on the box or packaging.
While boiling, you will take care of the spaghetti sauce to save as much time as possible, as is usually the case with this type of dish.
The first step is to cut the chosen smoked meat into cubes and fry it a little in a large pan. If the preparation is not fat enough for ham pasta, you will add a little oil, because it does not have to burn.
For the pasta sauce with sour cream and egg, beat the eggs well and add salt, pepper and sour cream.
After the pasta has boiled, strain it and add the pans with hot ham, without rinsing them in cold water, mixing them very well on the burning eye at low temperature to soak the pasta flavor with bacon.
Turn off the heat and pour the egg mixture over it. To cook thermally, eggs need only 70 degrees Celsius, so your spaghetti carbonara with sour cream and egg is almost ready, because the heat of the pan will take care of preparing the sauce.
If you want to make sure that there will be no problems, you can leave the pan on low heat for 10-15 seconds (no more than 60), mixing well with a spoonful of pasta with sour cream sauce. However, be careful that the egg does not coagulate, as it will become an omelet.
These pasta with bacon and sour cream are eaten immediately, adding a little grated Parmesan cheese and a few fresh basil leaves. We wish you good appetite for the Romanian recipe carbonara pasta portions!