John Myers
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Pasta with Carbonara
The perfect pasta with carbonara recipe with a picture and simple step-by-step instructions.
- 500 g Pasta *
- 3 liter Water
- 200 g Streaky bacon **
- 125 g Freshly grated Parmesan ***
- 5 Pc. Egg yolks, fresh
- Olive oil for frying
- Black pepper from the mill
- Parmesan to sprinkle
- Bring the water for the pasta to a boil and season with salt (please season, like a well-salted soup). Cook pasta al dente.
- In the meantime, whisk the egg yolks with the Parmesan and dice the bacon.
- Drain the pasta and collect the water. Don’t frighten the pasta and set it aside for a moment.
- Heat the olive oil in a pan and fry the bacon briefly (DO NOT let it get crispy). Take the pan off the stove.
- Add the pasta and mix well. Add the egg and cheese mixture and a little pasta water (half a ladle to a soup ladle), mix and season with pepper.
- Serve immediately and sprinkle with a little Parmesan.
Note
- * The best known is certainly spaghetti, I prefer broad ribbon noodles, but basically all noodles work.
- ** In Italian, people prefer pancetta or guanciale.
- *** Instead of Parmesan you can also use Pecorino or a 1: 1 mixture of both.
variant
- You can flavor the oil with garlic and add a finely chopped onion to the bacon. I also like to mix fresh chives with the pasta.
Danger
- Boiled ham, cream, mascarpone, crème fraîche and the like are certainly very tasty, but have NOTHING to do with carbonara.
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