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Carbonara Pasta with Bacon and Two Types of Cheese
Instructions
Put a large pot of water on the heat and bring it to the boil. Trim the rind from the bacon and cut it into small pieces. Grate both cheeses on a fine grater and mix them together. Beat the eggs in a bowl with a pinch of black pepper.
Add a teaspoon of salt to the boiling water and lower in the spaghetti. Cook according to the instructions on the packet – usually 10–12 minutes, until al dente. Crush the garlic with the flat side of a knife.
While the spaghetti cooks, fry the bacon with the garlic in butter for 5 minutes over medium heat. The bacon should turn golden and crisp. Discard the garlic after frying – it has already given up its aroma.
Leave the skillet with the bacon over the lowest heat so it stays warm. Lift the cooked spaghetti out of the water with tongs straight into the skillet with the bacon – a little of the pasta water will get into the pan, and that is fine. Keep half a cup of the cooking water – it may come in handy.
Mix most of the grated cheese with the beaten eggs – set a little cheese aside for serving.
Take the skillet off the heat and quickly pour the cheese-and-egg mixture into the spaghetti with the bacon, stirring vigorously with a fork. Important: the skillet must be off the heat, otherwise the eggs will curdle. Twist the spaghetti onto the fork and lift it – this coats it evenly with the sauce. If the pasta is a little dry, add some of the reserved water.
Divide the carbonara between plates, sprinkle with the remaining grated cheese and freshly ground pepper. Garnish with cherry tomato halves and parsley leaves. Serve immediately – carbonara is at its best while hot.
FAQ
Why do the eggs curdle into lumps? +
The eggs curdle from high heat. Take the skillet off the heat before adding the sauce and stir quickly. The pasta should be hot but not boiling.
Can I use whole eggs or only the yolks? +
The traditional recipe uses whole eggs, but some cooks use only the yolks (4–5) – the sauce comes out thicker and richer. I use 3 whole eggs for balance.
Which spaghetti is best to choose? +
Durum wheat spaghetti is ideal for carbonara. You can also use rigatoni, fettuccine or bucatini. The main thing is to cook it until al dente (slightly firm inside).
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