spaghettis carbonara my way

spaghettis carbonara my way

For a quick dinner, it’s a creamy homemade Italian pasta dish.You can use pancetta instead of smoked bacon.

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Spaghettis Carbonara my way

9 October 2020
: Serves 4
: 15 min
: 15 min
: 30 min
: easy

Carbonara is an Italian dish from Rome.

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Ingredients
  • 250 g dice of smoked bacon or pancetta
  • 30 cl of fresh single cream
  • 1 egg yolk
  • 400 g spaghettis
  • approximately 25 cl of good white wine (I always keep the remaining of bottles I have served with a meal, including Champagne)
  • salt and pepper from the mill
  • 2 medium or small size shallots
  • grated parmesan cheese or pecorino cheese
Directions
  • Step 1 Bring water to a boil in a large pan for the pasta.
  • Step 2 In the meantime, warm up the bacon dice in a non-stick frying pan. Do not use oil. Once cooked, set them aside in a strainer to remove as much fat as possible. You may even place them on a kitchen towel for better efficiency. Peel the shallots and chop them in tiny pieces. Discard the green sprout at the center if it has grown. Put the shallots in a pan and cover with white wine. Start warming up and stir until the whole wine has evaporated. Make sure the shallots keep a clear color they don’t need to fry until golden.
  • Step 3 Add the bacon or pancetta pieces, a little salt and pepper. Set aside.
  • Step 4 By then, your water should be boiling. If it is the case, pour in a dash of olive oil and a pinch of salt. Cook the pasta for as long as is indicated on the package. You should organize yourself to be ready to warm up the shallots/bacon sauce along with the cream towards the end of the cooking time.
  • Step 5 Once your sauce is very hot turn the stove off, drain the spaghettis but remember to keep a small portion of the water in. Add the egg yolk to the cream sauce and stir vigorously so the yolk doesn’t cook. Check the taste and pour on the pasta. Gently mix the whole preparation and serve immediately. Sprinkle grated parmesan cheese and keep it available on the table.


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