Spaghetti carbonara is an Italian classic which is still irresistible to many of us. I made it in a modern way.
Actually, this is a slightly modified version. You will see how it was modified in the rest of the recipe.
You don’t need more than 15 minutes for this recipe. It’s a quick and simple carbonara recipe.
What goes into spaghetti carbonara?
Bacon (pancetta, for example) cut into cubes. The smaller the better.
Spaghetti n°5 which should be cooked according to the instructions on the packaging, but always al dente.
If you want to make spaghetti carbonara as fast as you can, you should use fresh pasta.
I never cook fresh pasta separately, I just put it directly into the sauce at the very end. It needs only 2-3 minutes of total cooking time.
This drastically shortens my lunch preparation time, and the taste is considerably better.
I had handmade fresh pasta with spinach flavour this time, as well. And I highly recommend these.
And last, but not the least important thing is…
The egg which should be added to the dish at the end.
In the original recipe, you should whisk the egg a bit with a fork and add it to the already made creamy sauce. I did it a bit differently. This recipe for spaghetti carbonara has an egg prepared the Japanese way 🙂
You have already crossed paths with this technique of an egg in soy sauce here. But the point is to leave the yolk in soy sauce for 3 hours. Then, carefully take it out of soy sauce so as not to break it and serve it on a plate.
How to make creamy structure of spaghetti and carbonara sauce?
In the original recipe, no dairy product is added. The sauce is made from the bacon fat, hot water (or water in which dry spaghetti were cooked) and the whisked egg at the end.
Since I did not whisk the egg, I improvised the sauce with the help of Greek yogurt and hot water.
How much pasta goes per person?
This is a very important measure because you don’t want to overdo it, or even worse, stay hungry.
Dry pasta 75-115 gr
Fresh pasta: 115-150 gr
Stuffed pasta (like ravioli): 175-200 gr