This carbonara is not heavy even though creamy. It is topped with crispy bacon. The sauce has umami flavor of bacon by frying it without hurry. Creamy sauce goes well with fettuccine.
The sauce can be made quickly, so heat the water on high heat for boiling pasta.
Cut the bacon into 5mm rectangle sticks.
Put the olive oil in a frying pan, and sauté the bacon on medium-low heat. sometimes stir them gently with a rubber spatula.TIPS: If the heat is strong, the bacon is burned easily, so adjust the heat level o bring out the umami flavor of bacon slowly.
During frying the bacon, prepare the ingredients (whole egg, egg yolk, grated cheese and coarsely ground black pepper) to make egg mixture.
Put those in one.
Mix them all with a folk.
When the bacon is crispy, turn off the heat.
Remove the bacon to a plate.
Start to boil the spaghettini, mix them at the beginning. Cook it one minute shorter than a package instruction.
Add the pasta water to the pan, and scape off the burned bacon on the bottom of the pan.
Move the frying pan forward and backward to emulsify the oil and pasta water.
Add the drained spaghettini in the pan, and mix well.
Add the egg mixture, and mix well. TIPS: During it, the heat is still turned off.
Heat it on medium heat. When 1 minute passes, and the sauce on the bottom of pan starts to solidify, remove the pan from the stove.
Mix it until the sauce is runny with a tong for 1 minute without the heat.
Repeat it 2 times in total until the sauce is creamy.
When the sauce is creamy, but still runny, dish up the pasta. Add the fried bacon on the top.
Serving Size 2
Servings 0