Recipe for making spaghetti carbonara

Harry Sasson

What fond memories I have of my beginnings as a chef, back in the 1980s! For example, at the Hilton hotel in Bogotá, where I did my internship, a bar was served with different pastas, and the most desired by the diners was always the carbonara, which I must say was very good. And it is precisely that one of the jewels of Italian cuisine is carbonara: simple, with few ingredients (as I like it) and certainly rich, with the characteristic smoked bacon and the creaminess of the egg. It is also worth remembering that the aforementioned carbonara has been very popular, and that is why few of those found there respond to the classic Italian recipe. They put cream and other savagery in it, which is heresy! If we go back to the book of traditions, carbonara should only have pancetta (hopefully bacon), egg, cooking water, olive oil and parmesan. Some at the end of the adventure put a little garlic and onion, but nothing else … Never nothing else. Preparing a carbonara is an art that requires practice: sometimes the simplest things are the most difficult, and precisely because of the cheapness of its ingredients, they must be of the best possible quality and its execution requires practice and attention to detail. such as the adequate fire in the different cooking phases and the use of special pots. /

INGREDIENTS (2 people)

350 grams of spaghetti (3/4 pack)

2 eggs

1/2 cup of good grated Parmesan cheese

1/2 cup good quality diced bacon

1 tablespoon of olive oil

2 tablespoons finely chopped large onion

1 crushed clove of garlic

salt and black pepper


Cook the pasta in a pan with plenty of salted water. Separately, in a pan, fry the bacon in the olive oil. Add the garlic and onion and sauté. When the pasta is just al dente, pour a ladle of cooking water into the pan, remove the rest of the water and pour the pasta into the pan. Let it come to a boil. Beat the eggs with the Parmesan, salt and pepper. Lower the temperature to the pasta, pour in the eggs and mix very well by moving the pan. Eggs should be creamy, not fully cooked. Serve with a little more Parmesan.

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