Unique spaghetti carbonara bistro way

22.May.2020

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.

5 minutes PREPARATION

10 minutes COOKING

Easy PREPARE

2 PORTIONS

components

250 gr of fresh pasta (spaghetti)
2 yolks
1/4 of a cup of soy sauce
200 gr of bacon
a bit of warm water
2 big spoons of Greek yogurt
salt, black pepper
a bit of scallion for decoration

Instruction

Three hours before you start making spaghetti carbonara, separate the egg yolks from egg whites. Save egg whites for other recipes, and pour soy sauce over yolks and leave them aside.
Fry bacon cubes on a hot pan without adding any fat.
Once the bacon is well fried, add fresh spaghetti, add a bit of hot water and cook everything together for 2-3 minutes. The texture should be creamy, so pay attention to the quantity of water you add.
Take off of the warm source, add Greek yogurt, salt and black pepper and mix everything well.
All that's left is to serve. Put 1/2 of the spaghetti with bacon and Greek yogurt on your favourite plate, put the egg from the soy sauce on top and sprinkle all of it with scallions.
The taste is wonderful! Enjoy!

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.