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Bring a large pot of well-salted water and boil the pasta.
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2
(For a chewy pasta and for seasoning).
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[Basic] Boil with well-salted water to make the pasta well seasoned and give it a clearer taste.
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4
It's not necessary to add more salt when stirring the pasta in a frying pan.
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5
In a large bowl, beat the egg with the Parmigiano Reggiano, black pepper, and salt until the egg becomes fluffy.
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Heat olive oil in a frying pan.
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Fry the pork with low heat.
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The pork fat releases oil so you don't need to use too much.
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If there's too much oil, take it off with a paper towel.
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When the pork is crispy, cool it down a bit and put it into the bowl with the eggs.
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Add the fat from the pork, too.
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(it has a good taste)
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When the pasta is ready, lift it from the water with pasta tongs and put it in the bowl and mix it.
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14
Tip: Don't drain the pasta too much.
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15
Use the heat of the pasta to coat the strands well with the egg liquid.
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Serve topped with Parmesan cheese (not listed in the ingredients) and a generous amount of ground pepper.
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Enjoy!
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18
This classic recipe is really simple, and tastes rich but not cloying.
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19
Who added cream to Carbonara, the Americans?
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Or was it the Japanese?
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The authentic taste is similar to the classic Japanese dish of raw egg mixed with hot rice.
