Pasta alla Carbonara
Spaghetti alla Carbonara is an Italian pasta dish based on eggs, cheese, bacon and black pepper.
There are several stories about its origin: •Carbonari appenninici •Anglo- American hypothesis •Neapolitan cusine
Ingredients: Bacon (Guanciale)
150 gr.
Pecorino (made from ewe’s milk) or parmesan cheese
100 gr.
Black pepper Spaghetti Eggs
350 gr. 4 yolks and one whole egg
Cut the bacon into small cubes or strips (1). Put it in a pan and leave it on the fire until the fat becomes transparent and slightly crispy (2-3), then remove from heat and let cool down slightly.
Meanwhile, beat the eggs in a bowl (4-5) then add the cheese (6) and pepper.
Mix all with the aid of a whip (7-8) and then add the bacon (9).
Put pasta into boiling water and, when it is ready, drain it and put into the bowl (11). Mix pasta together with the previously prepared sauce (12). Serve the spaghetti Carbonara immediately and, if it is necessary, add more cheese and ground black pepper.