Good morning here we will give you a recipe simple! delicious! authentic pasta carbonara which is interesting The way preparing it is very very easy. You just need to be careful to get results from simple! delicious! authentic pasta carbonara which has aroma and taste that can evoke our tastes.

So that the result of simple! delicious! authentic pasta carbonara, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare simple! delicious! authentic pasta carbonara the delicious as long as you know the tricks and how to make this dish able become treat very special.

Ingredients and seasonings required for make

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

Use freshly cracked pepper, if possible. Nutrition A super simple Spaghetti alla Carbonara recipe made with guanciale, eggs, and Pecorino Romano. This is a traditional Italian recipe so there's no cream involved yet it's still super creamy, rich and delicious. Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste.

Step by step to make Simple! Delicious! Authentic Pasta Carbonara:

1. Bring a large pot of well-salted water and boil the pasta. (For a chewy pasta and for seasoning).
2. [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.
3. In a large bowl, beat the egg with the Parmigiano Reggiano, black pepper, and salt until the egg becomes fluffy.
4. 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.
5. 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)
6. 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.
7. 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.
8. 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.
9. Done and ready to serve!

In small bowl, mix together the eggs, Parmesan cheese, cream, minced garlic, salt, and pepper. When the pasta is about a minute from being done, I toss in the frozen peas. I also reserve about a cup of the pasta water, in case the sauce needs thinning out. Once the pasta and peas are drained, place into a bowl. And for the love of all that is delicious, don't cut the fat off the bacon (I'm talking to you, Mom).

how is this? Easy isn’t it? That’s the make simple! delicious! authentic pasta carbonara that you try it at home. Congratulations enjoy