Here is a recipe for my favourite pasta, which is spaghetti alla carbonara.
The basic version of spaghetti carbonara is with bacon, Parmesan cheese and eggs. Plus, of course, garlic and herbs.
A slightly modified version includes sun-dried tomatoes as well. Of course, that is just one among many suggestions to prepare a “richer” version of carbonara.
For me, the basis of this dish is undoubtedly good Parmesan cheese, fresh herbs and the right amount of garlic. The pasta should be al dente and the sauce should be light but creamy enough to adequately cover each individual stripe of pasta.
Ingredients for carbonara with bacon and sun-dried tomatoes.
- 200 g smoked bacon
- 8 halves of sun-dried tomatoes in olive oil brine
- 2 big eggs
- 200 ml cream (30%)
- 1 teaspoon of French mustard
- 100 g grated Parmezan
- a bunch of fresh basil
- 2 cloves of garlic
- 1 tablespoon of fresh oregano
- black pepper to taste
- 1 teaspoon of salt
- 250 g carbonara pasta
How to make carbonara with bacon and sun-dried tomatoes.
Put the bacon cut into small cubes in a pan and melt it over a medium heat until the bacon is sufficiently crispy. Then add mashed garlic and chopped sun-dried tomatoes to it. Fry on a low heat for 2 minutes.
Combine eggs, mustard, black pepper, cream, chopped herbs and grated cheese in a bowl.
Boil the pasta in water salted with 1 teaspoon of salt. It is best to do it according to the instructions on its packaging – depending on the type of pasta you use, the cooking time may be longer or shorter. Once boiled, the pasta should be al dente, i.e. slightly hard. Do not pour all the water out of the pasta (leave about 1/3 cup). Put the ingredients from the bowl and the ingredients from the pan into the hot pasta. Put the pot on a very small heat and, stirring constantly, heat it up for about a minute. Do not boil.
Serve the pasta, sprinkled with additional fresh herbs and grated Parmesan cheese.
Good to know when making carbonara with bacon and sun-dried tomatoes.
It is important not to boil the dish after combining all the ingredients and putting them back on the heat. Otherwise, the eggs will turn into scramble.
I use Parmesan cheese in a block, I grate it myself on a small-mesh grater. Cheese bought in one piece tastes better than those ones already grated.
Do you like dishes with pasta? If so, try our recipe for Pasta with quark cheese and bacon.