Hi all.
“Spaghetti carbonar with cream” sounds as strange as “pizza with pineapples”. That is, as something non-classical, causing a heart-rending cry of the champions of culinary purity, but having excellent chances of life, because the taste, damn it, is not bad!
Indeed, life does not stand still and if everything was strictly according to the rules, traditionally and in the old fashioned way, we would still go on carts, but they drank an empty stew.
In general, we break the traditions, prepare the “advanced” recipe for carbonara and this will really be tasty.
Product set:
- Spaghetti, 200 gr.
- Cream 20%, 200 ml
- Eggs, 2 pcs.
- Bacon s/k, 100 gr.
- Onion, 1 pc.
- Parmesan, 30 gr.
- Garlic, 1 tooth
- Parsley
- Black pepper, vegetable oil, salt
Boil spaghetti in boiling salted water for 7 minutes, remove from heat, pour half a glass of cold water, do not drain the decoction.
We rub the cheese on a fine grater, cut the onion with a cube, bacon with slices, garlic and parsley finely, separate the yolks from proteins.
Fry the bacon over high heat from 1 tsp. vegetable oil for a couple of minutes.
Add onions, garlic, reduce the fire to medium, cook for five minutes, stirring.
Pour cream, cook a couple of minutes.
Add spaghetti, 100 ml of water from under them, bring to a boil, prepare on medium heat until the desired degree of readiness of the pasta.
If you like Al dente, then literally a minute, if you want more recent, then five minutes.
In a bowl, mix 2/3 of Parmesan, egg yolks, season with salt and ground pepper.
Add to the pan, stir thoroughly, warm up for a minute. If it turned out very densely, add a little water from under the paste.
Serve with the remaining Parmesan, parsley, and ground pepper.
Bon appetit!
