spaghetti carbonara with sour cream and egg

spaghetti carbonara with sour cream and egg

250 g spaghetti
200 g bacon
150 g sour cream
2 yolks
1/2 cup turns white
2 tablespoons parmesan
nutmeg
salt and pepper
The pasta is boiled al dente in salted water, according to the instructions on the package.

Cut the bacon into cubes. I had the thin one sliced and cut it into strips. Put in a pan over low heat and lightly brown.

Mix the yolks with the sour cream, the wine and the 2 tablespoons of Parmesan, and pour the obtained sauce into the pan over the browned bacon. Match the taste of salt and pepper, add a little nutmeg to taste. Boil over low heat, stirring constantly, until the sauce begins to gain consistency.

The cooked and drained pasta is put in the pan with sauce and homogenized.

Serve hot.

spaghetti carbonara with sour cream and egg

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