Classic Pasta Carbonara with Bacon and Cream

Cooking method

1. Step 1:

   

   First, cook the spaghetti. It's best to make it at the same time as the sauce so everything stays hot — in other words, the moment you put the pasta on to cook, start on the sauce. Which pan should you use for carbonara? Use a deep pan with high sides, big enough to hold the whole dish.

2. Step 2:

   

   Pour water into a suitably sized pot, set it on the stove, and bring it to a boil. You can use boiling water straight from the kettle to speed things up. Covering the pot with a lid makes the water boil faster. Add salt. Lower the spaghetti into the water without breaking it. The submerged ends soften as they get wet, which lets you ease the rest of the strands in with a swirling motion. Cook the pasta in boiling water for 6–8 minutes.

3. Step 3:

   

   How long and how should you cook pasta? Classic carbonara calls for pasta cooked al dente — not quite done, still slightly firm at the center. The cooking time depends heavily on the type of pasta and the brand. The package usually lists an approximate cooking time; go by that. Drain the pasta in a colander, then drizzle it with olive oil and toss. You can cover the pot with a lid if the sauce isn't ready yet.

4. Step 4:

   

   Gather the ingredients for the sauce. Which cream should you use? I use cream with 20% fat — it makes the sauce more delicate and creamy. As for the herbs, an Italian blend is ideal. If you don't have one on hand, use your favorite seasoning mix, or just stick with dried rosemary and basil.

5. Step 5:

   

   How do you cut the bacon? Cut the bacon slices into squares. Heat the olive oil in a pan and fry the bacon until golden over medium heat, stirring it with a spatula. If you like, you can swap the olive oil for any other oil. Make sure no moisture gets into the pan, or the oil will spatter. If the bacon fat starts to crackle and splash, lower the heat.

6. Step 6:

   

   Pour the cream into the pan and stir. If you lowered the heat earlier, bring it back to medium. Let it simmer, stirring, for one minute.

7. Step 7:

   

   Add the Italian herbs, ground pepper, and salt to the sauce. Stir.

8. Step 8:

   

   Add the pasta to the pan and toss gently. Keep it over the heat for about a minute so everything warms through, then take the pan off the stove.

9. Step 9:

   

   Add the raw yolk to the pasta and toss quickly so it coats the whole dish. You might have reservations about using a raw yolk; if you're not sure of its quality and would rather play it safe, you can skip this step. Divide the carbonara among the plates and sprinkle with grated Parmesan to taste. Garnish with a leaf of fresh basil and a few cherry tomato wedges.