Carbonara
What I`ve chosen for you is not a dessert but a very energetic dish that would be a wonderful surprise for any supper. Let me introduce to you a classic Italian pasta recipe, originated in Lazio, Rome in 20th century, Carbonara.
Сarbonara basically consists of bacon and eggs in the pasta world! It's simple yet very delicious. However, while the recipe itself is easy, timing (расчет времени) is super critical to ensure that the sauce comes out smooth and creamy.
Originally Spaghetti is used as a pasta for this dish, though I decided to deviate (отойти от) from classic rules and chose Penne, as pasta type, which in my opinion are friendlier with sauce. So, cominciamo! (Let`s start!)
Ingredients:
- 200 g pasta ( сорта «Penne»)
- 2 tbsp olive oil
- 6 bacon slices, diagonally sliced
- 2 eggs
- 1/3 cup cream
- 150 gr. shallot (лук шаллот)
- salt and pepper
- + 35 g parmesan cheese
How to…
1. Prepare a pan of boiling water and season with salt. Place the pasta into the pan, add 1 tbsp. of oil and cook for roughly 7-10 minutes.
3. Quickly dump the pasta in the strainer (сито… дуршлаг, или как он там) . Shake it for a few seconds to remove water and return it to the hot pot you used to boil it in.
4. Put the fried bacon with shallot and fat (!) over the pasta in the pot and stir it well.
5. Beat eggs together with cream. Add the sauce into the hot pasta and stir it well.
Originally, this dish is made with parmesan, so don`t be a scrooge (скупой), go and buy 50 gr. of parmesan or grana padano ( сорт итальянского сыра) and enjoy truly Italian taste!
7. Here it is, hot and smooth, classical Italian pasta! Do not hesitate to serve it, Carbonara is a dish to be eaten freshly cooked!
Bon Appetite!