Carbonara sauce classic

Italian sauce will make the usual pasta an irresistible dish. Classic carbonara sauce is charm, it's sophistication, it's Italy! Parmesan should not be replaced with any other cheese, it will distort the taste of the finished dish. For this recipe, it is best to choose fettuccine or tagliatelli pasta, as they absorb the sauce especially well. After cooking, the pasta should not be washed in cold water, as usual, you just need to drain the broth and put the hot pasta in the sauce, so the raw egg yolks will undergo the necessary heat treatment.

Zhanat

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Parmesan

Pork brisket

150

Egg yolks

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 55 % 23 g

Fats 45 % 19 g

Carbohydrates 0 % 0 g

234 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 20 min

How to make classic carbonara sauce?

1. Cut the brisket into small cubes, fry in a frying pan until lightly blushed.

2. Grate Parmesan on a fine grater, add egg yolks, a little ground pepper to it, mix.

Put the sauce with the brisket in hot spaghetti so that the egg yolks come to readiness. Before serving, lightly sprinkle the dish with ground black pepper.

Bon appetit!

How to cook pasta properly, how to cook pasta al dente, how to choose a quality product to avoid disappointment and much more, read the article "Pasta and pasta - the subtleties of choice and secrets of cooking" .

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.