Simple! Delicious! Authentic Pasta Carbonara

Name: Simple! Delicious! Authentic Pasta Carbonara
Yield: 2 servings
Cuisine: American
Ingredients: 180 grams Spaghetti (or Fettucine if available); 1 1/2 tbsp to 2 liters of water Salt for boiling the pasta; 1 Olive oil; 70 grams Salted pork - see(or thickly cut bacon); 2 large Fresh Egg; 4 tbsp Parmigiano Reggiano (grated. Or use pre-grated parmesan cheese); 1 Coarsely ground black pepper

cookpad.japan @cookpad_jp

I was very surprised with the difference when I ate pasta carbonara in Italy.
Who first added cream, the Americans? Or the Japanese?
Anyway, this classic recipe is really simple and has a rich taste.

■ Boiling in well-salted water will result in a chewy texture very much like the pasta cooked in a professional kitchen.
It's not effective to season the sauce after transferring the pasta to the pan and pasta will become overcooked in the process.
■ If the eggs don't coat the pasta well due to low heat, heat a frying pan, remove from heat, add the pasta in Step 7, and toss well to blend everything. Recipe by pogue

I was very surprised with the difference when I ate pasta carbonara in Italy.
Who first added cream, the Americans? Or the Japanese?
Anyway, this classic recipe is really simple and has a rich taste.

cookpad.japan @cookpad_jp

I was very surprised with the difference when I ate pasta carbonara in Italy.
Who first added cream, the Americans? Or the Japanese?
Anyway, this classic recipe is really simple and has a rich taste.

Saved

Ingredients

2 servings

180 gramsSpaghetti (or Fettucine if available)
1 1/2 tbspto 2 liters of water Salt for boiling the pasta
1Olive oil
70 gramsSalted pork - see(or thickly cut bacon)
2 largeFresh Egg
4 tbspParmigiano Reggiano (grated. Or use pre-grated parmesan cheese)
1Coarsely ground black pepper

Saved

Steps

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.