How to cook carbonar. What is carbonara and how preparing it

Who at least once tried the real carbonar, he will never forget her unusual taste. The dish is Italian, and what do they like most? Of course, pasta (in our opinion, spaghetti). Here carbonara is boiled spaghetti, but with a special sauce.

For carbonara you will need:

250 g of spaghetti from wheat solid varieties;
75 g of bacon or palking (dried breast);
50 g Cheese "Parmesan";
2 raw eggs and 1 more yolk;
1 tablespoon of olive oil;
1 large clove of garlic;
2 tablespoons of salts;
0.5 teaspoons of freshly hammer black pepper;
2 liters of water - for cooking spaghetti.

In Carbonara, the most important thing is the sauce that needs to be prepared during the time while spaghetti is boiled. Put a saucepan with water on fire and pour salt into it. While the water will throw, start cooking the first part of the sauce:

Bacon or Pancourts cut into small cubes.
Garlic finely disturb.
Heat the frying pan and pour olive oil on it.
Put the bacon in the oil and fry it 2-3 minutes on medium heat.
Bacon put garlic and fry them together for another 2 minutes.
Turn off the fire under the frying pan, and cover it itself with the lid so that bacon remains warm.

The next stage of cooking carbonara is a spaghetti cooking:

Put spaghetti in boiling salted water and boil them slightly less than that specified on the package.
Cooking time is reduced by 1-1.5 minutes, then spaghetti will turn out "al-Dente" (slightly crunchy inside).
When you merge water from spaghetti, leave one glass of this brave, which then goes into the sauce.
The decoction pour into the bucket and leave it on the smallest heat so that it does not cooler.

While spaghetti is boiled and bacon rests under the lid, make the second part of the sauce:

On the small grater, soda cheese.
In a deep bowl, mix (do not beat) Two raw eggs and one yolk.
Practice in the eggs cheese, all across and mix well for a fork.

And now start "collecting" carbonar:

Turn on the fire under the frying pan and warm the bacon 1 minute.
In the pan with bacon, put the spaghetti folded on the colander.
From above on spaghetti, pour egg-cheese sauce.
Take special kitchen tongs or two plugs and mix spaghetti movements "top-down". It is necessary that mixing is necessary so that the bacon is from below and the sauce from above completely distributed on spaghetti.

During stirring on a hot pan, cheese with eggs will be melted and mixed - it turns out a thick sauce, looking like creamy. This sauce must envelop each individual spaghettin, and is a "highlight" of dishes. Due to Sauce Spaghetti will look silky.

If this did not happen and spaghetti turned out to be dry, then you have another minute to save Carbonar:

Without removing the pan from fire, pour two or three tablespoons in spaghetti, which you left after cooking spaghetti.
Stir spaghetti again.
If the sauce turned out to be not sufficiently silky, pour a spoonful-two bravery and mix again.

The sauce may turn out not to consistency, as it should, due to the quality of cheese or freshness of eggs. Therefore, cheese is best to buy a proven manufacturer, and the eggs take the freshest. Traditionally, carbonar is prepared from spaghetti, but with a dish you can experiment - cook any other pasta.