Recipe: Tasty Spaghetti Carbonara

Spaghetti Carbonara. Cook the spaghetti according to the package instructions while you start the sauce. Heat a large skillet over medium-high heat and add the oil and pancetta. Cook until the pancetta gets brown and.

Sounds complicated, but it's actually quite simple to make. Although it's creamy, it's actually made without cream. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. You can have Spaghetti Carbonara using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Spaghetti Carbonara

1. It's 1/3 kg of spaghetti.
2. It's 1 of onion (not very large).
3. It's 200 grams of bacon.
4. You need 200 ml of cream.
5. You need 1 bunch of olives.
6. It's 1 bunch of canned mushrooms.
7. You need 1 pinch of salt.
8. It's 1 pinch of basil.
9. You need 1 pinch of oregano.
10. It's 1 tbsp of olive oil.
11. It's 50 grams of grated cheese (parmesano or grana padano).

In a medium bowl, whisk eggs and Parmesan until combined. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). Luscious and wonderfully indulgent, pasta carbonara takes as long to make as it does to cook the pasta. The ingredients are simple—just spaghetti (or other long pasta), and the carbonara is made with pancetta or bacon, eggs, Parmesan, a little olive oil, salt and pepper.

Spaghetti Carbonara instructions

1. Chop the bacon and put it in a frying pan without oil.
2. When the bacon it's a little toasted, chop the onion and add it to the pan with the spoon of olive oil.
3. When onion is soft, add the olives, the mushrooms and the cream. Mix it and let it cook 5 minutes with medium heat.
4. Boil water with a teaspoon of olive oil, a pinch of salt and some basil.
5. When ready, add the spaghetti and boil them 10 minutes.
6. When cooked, drain the spaghetti and mix them with the sauce..
7. Add some basil and oregano.
8. When served in the dish, sprinkle grated cheese just before eating.

Slowly add the reserved pasta cooking water and beaten egg yolks. In a small bowl, whisk together eggs and Parmesan; set aside. When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time.