.png)
Bacon carbonara
1
Do you want to enjoy the real taste of Italy? Carbonara with bacon is a classic Italian pasta dish that is loved all over the world.
Add to this egg and cheese masterpiece a generous portion of pepper, which happily ‘dances’ on your tongue. We assure you that the sauce is made without cream, only eggs and cheese are combined in an exquisite culinary harmony, emphasised by the piquancy of salty mustard.
Bacon adds not only the right flavour, but also an unusual texture, making the dish smoky and incredibly rich. This is what makes carbonara one of the most beloved dishes in Italian cuisine.
Variations
Instead of bacon, you can use guanciale or pancetta for a more authentic flavour.
Try replacing Parmesan with Pecorino Romano or mixing both cheeses to add a tangy flavour.
Garlic in the dish is optional, so add it only if you like.
Secrets of tenderness and flavour
Avoid overheating the sauce! The eggs should remain tender and not turn into an omelette.
Use hot water from the pasta to create a creamy texture for the sauce.
Always add the sauce to the pasta off the heat to avoid overcooking.
Ingredient tips
Choose only fresh, high-quality eggs for best results.
Grate the cheese just before cooking to preserve its aroma.
The bacon should be cut into thick strips to give the dish texture.
Spaghetti or other long pasta types are best suited for carbonara.
Small culinary nuances
The water from the pasta is not just excess liquid, but a key part of the creamy texture of the sauce.
Cook the sauce over the residual heat from the pasta to prevent the eggs from curdling.
Don't be afraid to add plenty of ground black pepper — it's an essential part of the flavour.
Ingredients for the recipe
Ingredients
Pasta Prima Spaghetti Pasta 400g
400 g
Metro Chef Bacon Carpaccio Raw Smoked Brisket 150g
200 g
Yasensvit Molodylni Chicken Eggs С0 10pcs
3 pcs + 1 egg yolk
Metro Chef Parmigiano Reggiano Grated Cheese 100g
100 g
Garlic
1 clove
Khutorok Sea Salt 500g
1 tsp
Mria Black Ground Pepper
1 tsp
Monini Classico Extra Virgin Olive Oil 250ml
1 tbsp
Preparation steps
01
Prepare the sauce — Combine 3 eggs and 1 egg yolk in a bowl, add grated cheese and a generous amount of black pepper. Mix well with a whisk until smooth and thick. ⏱ 5 min. Guideline: smooth, thick, shiny sauce without cheese lumps.
02
Cooking the pasta — Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve 150–200 ml of the pasta water. ⏱ 8–10 min. Guideline: the pasta should be firm, not overcooked.
03
Frying the bacon — Cut the bacon into strips. Fry in a dry frying pan (or with a minimal amount of olive oil) until golden brown. Add a lightly crushed clove of garlic, heat for 30 seconds and remove the garlic. ⏱ 5–7 min. Guideline: the bacon should be browned, the fat rendered, but not overcooked.
04
Combining and emulsifying the sauce — Remove the pan from the heat. Add the hot spaghetti to the bacon and stir quickly. Pour in the egg and cheese mixture and stir vigorously, gradually adding water from the pasta until the sauce is creamy. ⏱ 2–3 min. Guideline: the sauce should be smooth, silky, coat the pasta and not curdle.
05
Tip⏱ Serve the carbonara immediately after cooking. If the pan is too hot, let it stand for 20–30 seconds before adding the egg mixture — this will help prevent the eggs from curdling. Add a little more freshly ground pepper and grated cheese before serving for a more intense flavour.
Where to order ingredients
Select the required ingredients in one of the stores
.png)
.png)
.png)
.png)
 (1).png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
