Simple! Delicious! Authentic Pasta Carbonara - fettucine

Method

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