Рецепт пасты карбонары на Английском

Sure! Here’s a simple recipe for Carbonara pasta:

Ingredients:

• 400g spaghetti or fettuccine
• 150g pancetta or guanciale (cured pork cheek), diced
• 2 large eggs
• 100g grated Parmesan cheese (or Pecorino Romano)
• Freshly ground black pepper
• Salt (for pasta water)
• Olive oil (optional)

Instructions:

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.

2. Prepare the Sauce:

   • In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and a generous amount of black pepper until well combined. Set aside.

3. Cook the Pancetta:

   • In a large skillet over medium heat, add the diced pancetta or guanciale. Cook until crispy and golden brown, about 5-7 minutes. If needed, add a little olive oil to prevent sticking.

4. Combine Pasta and Pancetta:

   • Once the pasta is cooked and drained, add it directly to the skillet with the cooked pancetta. Remove the skillet from the heat to prevent the eggs from scrambling.

5. Create the Sauce:

   • Quickly pour the egg and cheese mixture over the pasta, tossing everything together. The heat from the pasta will cook the eggs gently, creating a creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach the desired consistency.

6. Serve:

   • Serve immediately, topped with extra grated cheese and freshly ground black pepper to taste.

Tips:

• Use high-quality ingredients for the best flavor.
• Do not add cream; traditional Carbonara does not include it.
• Make sure to mix the pasta off the heat to avoid scrambling the eggs.

Enjoy your delicious Carbonara pasta!