Carrot puree: find out how to prepare it here
O spaghetti carbonara is probably the most international way to prepare this dough.
Authentic Italian carbonara sauce contains egg yolks, cheese and bacon. There is no cream, an ingredient we usually add in Brazil.
There are even many versions that contain just heavy cream. You can do it like this if you want, but here, I'm going to do an authentic spaghetti carbonara.
Add a generous handful of salt to plenty of boiling water.
Then add the spaghetti and let them cook for about 10 minutes until they are “al dente”.
In fact, they must be stirred frequently, especially at the beginning of cooking, so that they do not stick together.
While they are cooking, prepare the sauce. In a bowl, add the egg yolks.
The white is better to store for another preparation, since if we add it it will look more like a spaghetti omelet than a sauce itself.
But if you don't mind, you can add it. Also add the grated cheese and mix the two ingredients with a fork. There will be a kind of very dense dough and this will be the carbonara.
In a frying pan, add a little oil. When it is very hot, add the bacon. After a few minutes, when they are fried, remove from the heat and set aside.
Once done and when the spaghetti is cooked, keep a few ladles of the cooking water. Then drain the spaghetti.
Without delay, since it will be the spaghetti's own residual heat that will cook the carbonara, place the pasta in the bowl where you prepared it.
Add the bacon, with any juice that may have been released and a little cooking water.
Stir everything well with a fork so that the spaghetti absorbs all the sauce.
Then. If you see that it is too dense, you can add more cooking water, until there is a very creamy sauce and don't forget to stir everything vigorously to get it just right.
Finally, when you have reached the desired creaminess of the sauce, sprinkle with plenty of freshly ground black pepper.
This is the real spaghetti carbonara. No cream!
