Preparation. Pasta carbonara
Delicate, thin strings of dough, laid a delicious slide. Top rich creamy sauce with spicy slices of fried bacon. Meet, the favorite of millions of Italian pasta carbonara!
For the dough
- Flour – 200 g
- Eggs – 2 pcs
- Vegetable oil – 2 tsp
- Water – 2 tablespoons
For the sauce
- Cream – 80 ml
- Bacon – 200g
- cheese – 200g
- Salt – 1 tsp
- Ground black pepper
- Eggs – 4 pcs
- Olive oil – 1 tbsp
Pour a glass of flour on the table in the form of slides, in the center, make an indentation and hammer eggs, pour 2 tsp vegetable oil and a little water.
Tip: for every 100 g of flour 1 egg, add 5 ml of vegetable oil and 20 ml of water to make the dough turned elastic
Begin to knead the dough for about 20 minutes hands, pre-moistened with water. Wrap the dough in the finished film and refrigerate for 20-30 minutes.
Tip: Put the dough in the refrigerator after kneading, the paste is rolled out easily, and the product hold the shape.
Grate the cheese on a fine grater. Bacon cut into cubes 1×1 cm.
Sauce. Mix the grated cheese with chicken egg yolks and pour in the cream. Season with a little pepper.
Pritrusite surface with flour and roll out the dough to start a thickness of 2 mm. Cut a rectangle of dough and cut it into thin strips, 0.5 cm wide. Pritrusite little flour and put it in salted boiling water. Boil the pasta for 2-3 minutes, so that it was tasty and save the form.
Tip: for every 100 grams of pasta, use 1 liter of water, so that when cooking pasta does not stick together.
Dice bacon and fry in a pan, add the hot pasta. All the ingredients mix in a bowl with the prepared sauce and place on warmed plates. Serve fresh and hot, garnished with green leaves.