Pasta “Carbonara”

Fettucine Carbonara

Pasta “Carbonara”


Spaghetti – 200 g

Olive oil – 30 ml

Onions – 1 pc.

Bacon – 200 g

Cream 22% – 100 ml

Provencal herb paste “KNOR” – 5 g

The yolk – 1 pc.

Parmesan cheese – 30 g

Cherry tomatoes – 5-6 pcs.

Basil Green – 1 sprig

Salt -> 20 g

Pepper – to taste


Prepare the ingredients.

Onions cut into strips, chopped bacon, separate the yolk from the protein in a separate bowl, cut the cherry tomatoes in half.

Boil 200 grams of spaghetti in 2 liters of salted water (20 g of salt) for 11 minutes prior to the state, “al dente”, so that they are slightly firm inside, then move into a colander and season with a little olive oil.

Add to the pan olive oil, heat over medium heat, fry the chopped bacon and onions for about 1.5-2 minutes until golden brown.

In a pan pour in the cream and stir for a minute.

Add the spaghetti sauce and the resulting warm, stirring, over medium heat for 30 seconds.

Add the paste of Provence herbs and mix.

Bring to taste with salt and freshly ground pepper.

Remove from the fire and enter the yolk. Stir.

Serve with grated cheese, cherry tomatoes and green basil.

Bon Appetit!

Pasta Carbonara spaghetti-carbonara

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