How to Make a Classic Carbonara

The Classic Carbonara is not like your modern-day creamy carbonara. The Classic Carbonara is much simpler, both in taste and in the process of cooking it. For this recipe, we will cook it for two people. You will need two servings of pasta, panchetta or bacon, garlic, salt and pepper, one whole egg and two egg yolks, parmesan cheese, water, and cooking oil or olive oil (optional).

          To make the job faster, boil five cups of water and add salt and oil to prevent the pasta from sticking, than add in the pasta. While the pasta is cooking, you can prepare its “sauce”. The reason why the cooking oil is optional, is because we will sauté the panchetta first, which will excrete oil as well. After the panchetta, add the garlic. Check your pasta, make sure it is aldente. Aldente is the state of pasta wherein it is cooked but still slightly hard. We need it to be aldente because we are still going to cook it.

          Add the pasta onto the pan with the panchetta and garlic. Before mixing, add in the beated eggs mixed with the parmesan cheese. Cook it in low heat to avoid overcooking the eggs because it will become clumpy. If it does clump, add a few table spoons of water to help in reducing the clumps. Add some salt and pepper to taste. Finally, you can garnish it with some parsley (optional) and if you are a cheese maniac like me, add some more parmesan cheese.

credits to the owner of the photo:
https://www.mygorgeousrecipes.com/bacon-carbonara-recipe/