ID: 58dd06ca...
A simple and quick Spaghetti Carbonara that can be made in approximately 10 minutes. This classic dish features a creamy sauce made from egg yolks and cream, combined with crispy bacon and Parmesan cheese, all brought together by perfectly cooked pasta seasoned in a flavorful stock.
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Boil water and season with a chicken stock pot, then cook spaghetti until al dente. → Whisk egg yolks and cream in a large bowl to create the sauce base. → Drain the hot pasta and immediately toss it with the egg mixture off the heat. → Add crispy bacon and toss to combine. → Serve layered with Parmesan cheese, more bacon, and black pepper.
Boil water and season with a chicken stock pot, then cook spaghetti until al dente. → Whisk egg yolks and cream in a large bowl to create the sauce base. → Drain the hot pasta and immediately toss it with the egg mixture off the heat. → Add crispy bacon and toss to combine. → Serve layered with Parmesan cheese, more bacon, and black pepper.
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Using a Knorr Chicken Stock Pot to season the pasta water adds more depth of flavor than salt alone, and complements the saltiness from the bacon and cheese.
Cook the pasta for one minute less than the package instructions suggest. It will continue to cook when mixed with the hot sauce.
The key to a creamy, unscrambled sauce is to use the residual heat of the pasta. Never put the egg mixture over direct heat.
Don't mix the Parmesan into the egg sauce beforehand, as it can make the sauce sticky. Instead, layer it in the serving dish and on top for better texture.
The starchy, flavorful pasta water is a great base for future soups or stews, so don't throw it away.
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