In a large pot, heat a sufficient amount of water, at least 3 l. Add salt and after 1 minute pour in the pasta. Cook them on the highest setting according to the instructions on the package, just to the bite, the so-called al dente.

Cut the bacon into strips or cubes, finely grate the parmesan. Lightly beat the egg yolks with the cheese and sprinkle with pepper. Add 1.5-2 scoops of boiling pasta water and stir.



Heat the butter and 1 teaspoon of olive oil in a pan, add the bacon and fry until crispy. Drain the cooked pasta, but do not pour out the water. Add the pasta to the pan, add 1 cup of water, stir, cook for 1 minute, set aside and let rest for 2 minutes. Pour in the egg yolk mixture and toss to create a smooth sauce that coats the pasta. Divide into plates andIn a large pot, heat a sufficient amount of water, at least 3 l. Add salt and after 1 minute pour in the pasta. Cook them on the highest setting according to the instructions on the package, just to the bite, the so-called al dente.

Cut the bacon into strips or cubes, finely grate the parmesan. Lightly beat the egg yolks with the cheese and sprinkle with pepper. Add 1.5-2 scoops of boiling pasta water and stir.



Heat the butter and 1 teaspoon of olive oil in a pan, add the bacon and fry until crispy. Drain the cooked pasta, but do not pour out the water. Add the pasta to the pan, add 1 cup of water, stir, cook for 1 minute, set aside and let rest for 2 minutes. Pour in the egg yolk mixture and toss to create a smooth sauce that coats the pasta. Divide between plates and sprinkle with parmesan cheese.

Carbonara (Italian: [karboˈnaːra]) is a pasta dish made with fatty cured pork, hard cheese, eggs, salt, and black pepper. It is typical of the Lazio region of Italy.[1][2][3][4][5][6] The dish took its modern form and name in the middle of the 20th century.[7]

The cheese is usually pecorino romano. Some variations use Parmesan, Grana Padano, or a combination of cheeses.[6][8][9] Spaghetti is the most common pasta, but rigatoni or bucatini are also used. While guanciale, a cured pork jowl, is traditional, some variations use pancetta,[6][5] and lardons of smoked bacon are a common substitute outside Italy.