Spaghetti Carbonara
Most historians of Italian cuisine believe that pasta Carbonara was born in Abruzzo and owes its name to the charcoal men who spent long periods of time in the forests and worked with charcoal (i.e. "carbon"). Every true charcoal miner can't help but stock up on smoked corned beef and sheep cheese. You don't need anything else for pasta Carbonara! And you can always find a fresh egg in the woods, in the nest of any quail.....
Ingredients
| spaghetti 140 g |
| bacon 100 g |
| yolks 3 pcs |
| shallots 2 pcs |
| Parmesan cheese |
| olive oil |
| salt |
Instructions
Step 1
Peel the shallots. Separate the yolks from the whites.
Step 2
Boil the pasta water, salt it and boil the spaghetti until al dente. Drain.
Step 3
While the pasta is cooking, cut the bacon and shallots into small cubes.
Step 4
Heat the olive oil in a frying pan and fry the onion and bacon.
Step 5
When the spaghetti is ready, break 2 egg yolks into a bowl and quickly combine them with the Parmesan. Add the hot spaghetti, hot brisket and mix well.
Step 6
Serve Spaghetti Cabronara garnished with the remaining egg yolk.
