Spaghetti alla Carbonara, originating from Rome, rich and creamy pasta has a timeless appeal that makes it a go-to comfort food for many. With its combination of crispy bacon, savory sausage, and a luscious, velvety sauce made from egg yolks and Parmesan, Carbonara strikes the perfect balance between simplicity and indulgence.
Ingredients:
- 5.3 oz (150 g) fatty bacon, diced
- 5.3 oz (150 g) cooked sausage, sliced
- 2 cups (1/2 liter) heavy cream
- A pinch of nutmeg
- Olive oil
- Salt and pepper, to taste
- 1 clove garlic, minced
- Fresh herbs (such as parsley) for garnish
- 1 cup (about 100 g) Parmesan cheese (preferably Zanetti Parmigiano)
- 1 egg yolk per person (not a whole egg)
Instructions:
- Heat a little olive oil in a pan and sauté the bacon until it starts to crisp up. Add the sausage and cook until both the bacon and sausage are evenly browned.
- Add the minced garlic to the pan and let it cook for a brief moment, just enough to release its fragrance.
- Remove the pan from the heat and stir in the heavy cream, egg yolks, Parmesan cheese, nutmeg, salt, and pepper. Stir everything together to combine.
- Cook your spaghetti according to package instructions, then drain.
- Pour the sauce over the cooked spaghetti and toss gently for an even coating. Garnish with some fresh chopped herbs and a little more Parmesan if desired.
