Usuba
Carbonara with Bacon
Classic pasta with a creamy sauce made from eggs and Parmesan, crispy bacon, and black pepper. A simple recipe that requires precise technique — the key is to quickly mix the hot pasta with the sauce to achieve a creamy consistency without lumps.
- Total
- 15 min
- Standard serving
- 234 g
Ingredients
Total 6
Instructions
- 1
Step 1
Prepare all ingredients. Precise weight matching is less important than proper cooking technique.
- 2
Step 2
Cook the spaghetti in salted water for one minute less than indicated on the package. Do not drain the water or rinse the pasta — the starch from the water is needed for the sauce.
- 3
Step 3
Cut the bacon into cubes approximately 2 by 2 centimeters or according to your preference.
- 4
Step 4
Heat the skillet over high heat and add the bacon. There is no need to grease the skillet — fat from the bacon will be released during frying.
- 5
Step 5
While the spaghetti and bacon are cooking, prepare the sauce. In a large bowl, separate the egg yolks and add black pepper. Mix well.
- 6
Step 6
Grate the parmesan on a fine grater.
- 7
Step 7
Add parmesan to the egg mixture and stir.
- 8
Step 8
Scoop a ladle of water from the spaghetti pot. This should be starchy water, not plain water. The exact volume is not critical.
- 9
Step 9
Pour the pasta water into the egg mixture and stir vigorously.
- 10
Step 10
Transfer the spaghetti to a pan with bacon. Mix gently, trying not to break the pasta.
- 11
Step 11
Transfer the pasta with bacon to a bowl with sauce. Mix quickly and thoroughly so the sauce evenly coats the pasta.
- 12
Step 12
Place the carbonara on a plate and grate some more parmesan on top.
- 13
Step 13
Serve the dish immediately while it is hot.
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