Simple! Delicious! Authentic Pasta Carbonara. This creamy Pasta Carbonara is quite delicious and surprisingly easy to make. This is another one that my guys love to see on the menu! Learn how to make carbonara sauce with bacon or pancetta and loads of parmesan.

Authentic Pasta Carbonara is easy to make, full of bacon flavor, and smothered in a cheesy egg sauce that will make you crave more. Pasta carbonara originates in the Rome region of Italy. No one knows the exact story behind the origination of the dish, but we do know where the location where the. You can cook Simple! Delicious! Authentic Pasta Carbonara using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Simple! Delicious! Authentic Pasta Carbonara

Prepare 180 grams of Spaghetti (or Fettucine if available).
It's 1 1/2 tbsp of to 2 liters of water Salt for boiling the pasta.
It's 1 of Olive oil.
It's 70 grams of Salted pork - see(or thickly cut bacon).
It's 2 large of Fresh Egg.
It's 4 tbsp of Parmigiano Reggiano (grated. Or use pre-grated parmesan cheese).
You need 1 of Coarsely ground black pepper.

A simple recipe for smooth and silky carbonara sauce just like in an Italian restaurant. No cream needed to achieve this beatiful sauce. Enjoy your easy and delicious spaghetti carbonara with a simple green salad. After all simplicity is what Italian cooking is all about!

Simple! Delicious! Authentic Pasta Carbonara instructions

Bring a large pot of well-salted water and boil the pasta. (For a chewy pasta and for seasoning)..
[Basic] Boil with well-salted water to make the pasta well seasoned and give it a clearer taste. It's not necessary to add more salt when stirring the pasta in a frying pan..
In a large bowl, beat the egg with the Parmigiano Reggiano, black pepper, and salt until the egg becomes fluffy..
Heat olive oil in a frying pan. Fry the pork with low heat. The pork fat releases oil so you don't need to use too much. If there's too much oil, take it off with a paper towel..
When the pork is crispy, cool it down a bit and put it into the bowl with the eggs. Add the fat from the pork, too. (←it has a good taste).
When the pasta is ready, lift it from the water with pasta tongs and put it in the bowl and mix it. Tip: Don't drain the pasta too much. Use the heat of the pasta to coat the strands well with the egg liquid..
Serve topped with Parmesan cheese (not listed in the ingredients) and a generous amount of ground pepper. Enjoy! This classic recipe is really simple, and tastes rich but not cloying..
Who added cream to Carbonara, the Americans? Or was it the Japanese? The authentic taste is similar to the classic Japanese dish of raw egg mixed with hot rice..

Spaghetti alla Carbonara: When it's good, it can make your eyes roll back in your head with pleasure. It lurks there, beckoning, batting its eyelashes on Italian menus. When you don't order it, you usually end up wishing you had. Do you ever make it at home? I have yet another super easy pasta dish for you all today.