Pasta carbonara: an updated version of the recipe

Italian classics performed by a popular Ukrainian chef

Pasta carbonara is a classic, but not a dogma. You can cook it any way they’ve been doing for over a hundred years. We decided to explore the recipe offered by the famous Ukrainian chef Yevhen Klopotenko. “I decided not to come up with anything new and unusual and share my homemade recipe for making this pasta. You will definitely like it!” Klopotenko promises. Fine, let’s see.

Pasta carbonara from Klopotenko


  • spaghetti – 250 g;
  • bacon – 100-150 g;
  • parmesan – 50 g;
  • lightbulb;
  • egg – 1;
  • cream – 50 ml;
  • garlic – 2 cloves;
  • parsley;
  • olive oil;
  • salt pepper

Let’s start cooking pasta carbonara. Cut the bacon into strips if not yet cut. We chop the garlic. Cut half an onion into small cubes. Pour some olive oil into a preheated pan, add the garlic, a minute later the bacon and then the onion. Fry them all for a few minutes.

Add eggs and cream to the pan. Mix thoroughly until completely homogeneous. Immediately remove the pan from the heat so that the egg does not break.

Cooking spaghetti. The process seems mundane, but we will do everything as the maestro recommended. We quote: “For 2 liters of water, add 20 g of salt and 250 g of spaghetti, 1 tablespoon of olive oil. Cook for 7 minutes, then drain. You can leave some spaghetti juice and then add it. sauce for more juiciness.”

That is all! Pasta carbonara is almost ready. It remains only to combine the spaghetti with the sauce, mix well, grate the parmesan, sprinkle over the dish, add pepper and parsley leaves to taste.

Source: Focus


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