Carbonara recipe

Carbonara recipe Carbonara recipe Serves 5-6 people ½ pound macaroni No. 6 30 g butter 2 tbsp olive oil 125 grams bacon, cut into small pieces 6 tbsp white wine 4 egg yolks 5 tbsp parmesan leptotrimmeni 2 tbsp Parmesan leptotrimmeno 1 tbsp very finely chopped parsley Salt and freshly ground pepper In a small sauté fried fine-cut bacon without oil or butter until crisp. Remove and store in a dish. Boil pasta in abundant salted water. As soon as the strain by keeping aside 1 glass makaronozoumo. Inside the pot to boil pasta, add the butter and oil and heat it thoroughly. Pour into the pasta pot and stir to voutyrothoun well. In a deep bowl, beat yolks omelettes. Add 6 tablespoons of wine and another 6 tablespoons makaronozoumo. Pour over the pasta in roasted bacon, stir. Immediately pour the yolk mixture to egg and stir quickly, not quickly grasp the egg, but to create a creamy sauce. Add grated cheese, stir last and serve the dishes. Sprinkle with freshly ground pepper and some chopped parsley. The carbonara at Greek restaurants and kitchens made by adding cream. True, but done with makaronozoumo Note. If you're in butter Blanch the pasta will add 1-2 cloves garlic, kavourdiste the well and then discard them. Then put through the pasta. The butter flavored by garlic.