Spaghetti alla carbonara

Components

• 200 g of spaghetti pasta (or another type of long, firm pasta)
• 1⁄2 cup (tea) of diced bacon (75 g)
• 1/4 cup of white wine (tea)
• Two eggs
• Two egg yolks
• 1/2 cup of finely shredded parmesan cheese
• sodium chloride
• Add ground pepper gradually to achieve the desired flavor.

Setup phase

1. Use a medium-sized pot with approximately 3 liters of water and place it on high heat. Once it reaches a boil, add 1½ tablespoons of salt, add the noodles, and cook for the duration specified on the package or until they are al dente, stirring occasionally to prevent the noodles from sticking.

1. As the pasta cooks, divide the remaining ingredients. In a small bowl, crack one egg at a time and move them to a different bowl (keep in mind: there are 2 whole eggs and 2 egg yolks; you can save the egg whites in the refrigerator or freezer for other dishes). Stir in the parmesan cheese thoroughly using a fork.
2. Heat a large frying pan over medium heat. Add the bacon and cook it gently for about 5 minutes, stirring occasionally. Reduce the heat, add white wine carefully to avoid splashing, stir thoroughly, and then set aside.
3. After the noodles are cooked, set aside 1 cup of the boiling water.
4. You will now need to act quickly: drain the water, move the noodles to the skillet with the hot bacon, add the eggs, and mix thoroughly — the goal is for the heat from the pasta to cook the eggs, creating a creamy texture. If needed, place the pan back on low heat and slowly add the reserved pasta water, stirring with a spatula for a few minutes until a thick sauce forms. Be cautious not to overcook the eggs! Serve immediately with chili pepper to taste and an optional parmesan crisp (see recipe below).

BONUS ADVICE!

If you are new to cooking and feel unsure about making this recipe, you can create a mixture of eggs and egg yolks to prevent them from curdling in the pan. In step 5 of the recipe, add a small amount of hot noodle cooking water to the eggs, egg yolks, and parmesan, then stir thoroughly. Afterward, combine this mixture with the noodles in the skillet.

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Store

Set containing 6 shallow plates / Pan Collection

Napkin Jeans / Paninha Collection

Slayer / Ceraflame

Ceraflame frying pan

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Components

• Half a cup of finely grated Parmesan cheese (tea measure)

Setup phase

1. Place a wooden or bamboo spoon over a medium-sized bowl — the spoon handle will act as a template for the tiles.

1. Place a standard non-stick frying pan over medium heat. Using your hand, sprinkle the parmesan cheese onto the pan, creating three small circles side by side — they don’t have to be perfect; if needed, shape the edges with a silicone spatula.
2. Allow the parmesan to melt undisturbed for approximately 5 minutes, until the bottom starts to caramelize – the cheese will bubble and create three layers. Then, turn off the heat.
3. Using the silicone spatula, lift one Parmesan disc at a time from the skillet and place it while still warm over the handle of a wooden spoon, allowing the discs to curve into a tile shape. Allow the tile to cool and solidify before serving or storing.

NOTE: the tiles can be kept in an airtight container for up to three days.