Carbonara pasta with bacon and cream classic

Step-by-step cooking

1. Step 1:

   

   To start, cook the spaghetti. It is better to cook them at the same time with the sauce so that everything remains hot. That is, as soon as you put the pasta to cook, immediately start cooking the sauce. Which frying pan for pasta carbonara is better to use? Take a deep frying pan with high walls, one where the whole dish will fit.

2. Step 2:

   

   Pour water into a suitable pot, put it on the stove and bring to a boil. You can immediately use boiling water from the kettle, this will speed up the cooking process. If you cover the pot with a lid, the water will boil faster. Add salt. Dip the spaghetti into the water in such a way that they do not break. The lower part of them will become soft after getting wet, which will allow the pasta to be immersed in water in a spiral. Cook the pasta in boiling water for 6-8 minutes

3. Step 3:

   

   How much and how to cook pasta (pasta) correctly? In the classic form, the paste should be in a state of al dente, semi-finished, slightly hard inside. The cooking time depends very much on the composition and the manufacturer. Usually the approximate cooking time is indicated on the package - focus on it. Drain the water through a colander, and sprinkle the pasta with olive oil and mix. You can cover the pan with a lid if the sauce is not ready by this time.

4. Step 4:

   

   Prepare the products for the sauce. Which cream is better to take? I take cream with 20% fat content, this will make the sauce more tender, creamy. Herbs are an Italian blend ideally. If there are none at hand, you can take your favorite mixture of seasonings. Or limit yourself to dried rosemary and basil.

5. Step 5:

   

   How to slice bacon? Cut the bacon slices into square-shaped pieces. Heat the olive oil in a frying pan and fry the bacon until golden brown over medium heat, stirring everything with a spatula. If desired, olive oil can be replaced with any other. Make sure that no moisture gets into the pan, otherwise the oil will sizzle. If the fat from the bacon began to crackle and splash, turn down the heat.

7. Step 6:

   

   Pour the cream into the pan, mix. If the fire has been reduced before, return it to medium. Simmer everything, stirring, for one minute.

8. Step 7:

   

   Add Italian herbs, ground pepper and salt to the sauce. Mix it up.

9. Step 8:

   

   Put the pasta in the pan and mix gently. Keep the dish on the fire for about one minute so that everything warms up well. Remove the pan from the stove.

10. Step 9:

    

    Add the raw yolk to the pasta and mix it quickly so that the yolk spreads throughout the dish. Here you may have doubts about using raw yolk. If you are not sure about its quality and want to stay calm, you can skip this step. Spread the pasta carbonara on plates, sprinkle with grated Parmesan cheese to taste. Garnish the dish with a leaf of fresh basil and slices of cherry tomatoes.