Vida Recetas Editorial
Spaghetti alla carbonara is a classic of Italian cuisine that wins over palates with its creamy egg and Parmesan sauce and the salty touch of bacon. Originating from the Lazio region, this recipe stands out for its simplicity and the quality of its ingredients, achieving a comforting and flavorful dish in less than 30 minutes.
The key lies in the perfect emulsion between eggs, cheese, and the residual heat of the pasta, creating a silky sauce without the need for cream. The bacon adds richness and a smoky flavor that balances the creaminess, while the touch of freshly ground black pepper enhances all the nuances.
Although the authentic recipe uses guanciale, bacon lardons are an easy substitute. You can also add a touch of garlic or fresh parsley, but remember that the essence lies in simplicity.
Cook
30 min
Servings
4
Put the onion in the glass and chop 3 seconds, speed 5.
Add the bacon and oil. Fry 5 minutes, varoma, speed 1. Pour into a large bowl and set aside.
Add the eggs but don't wash the glass, but also the yolk, cheese, salt and pepper. Mix 15 seconds, speed 4. Add this mixture to the bacon and set aside.
Without washing the glass, turn on the water and program 12 minutes, 100 degrees, speed 1. Add the salt and pasta through the mouthpiece. Program the cooking time indicated on the package (I set 10 minutes for spaghetti number 3), 100 degrees, turn left, spoon speed.
Drain the pasta and place the pasta in the reserved bowl with the bacon and eggs, mix and eat.
Note: You can sprinkle the pasta with more grated cheese and fried bacon.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 30 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
