Spaghetti carbonara
-
Difficulty
Very easy -
Preparation
5 minutes -
Cooking
15 minutes -
Portions
4 -
Baking tin size
No baking trays -
Dietetics
No -
Vegan
No -
Vegetarian
No -
No eggs
No -
No cook
No
Description
The origin of this dish is highly contested, but "spaghetti carbonara" is usually associated with Rome and the Romans. In fact it is a must, when visiting the Italian capital, to eat carbonara at least once and once the Roman Pecorino Cheese and Black Pepper (along with many other specialties such as tripe or white pizza).
The most used type of pasta is spaghetti (or rather, spaghettoni), but it is also customary to use bucatini, penne or fusilli.
The recipe is simple and the necessary ingredients (variants, additions of cream or other ingredients that go away from tradition are poorly accepted), but the preparation varies according to the methodology adopted: there are those who prefer to sauté together with the egg in order to form a similar omelette and those, however, prefer to season the pasta with the beaten egg raw and "cook it" with just the heat of the pasta.
Regardless of the method used, the flavor of this dish is truly unmistakable and knowing how to cook it becomes a necessity as, it is well known, a woman can become a good wife only and only if she can cook a good carbonara!!! ?
Ingredients
- 14,1 oz (400 g) of spaghetti or bucatini
- 5,3 oz (150 g) of bacon diced smoked
- 1,06 oz (30 g) of roman pecorino cheese
- 2 whole eggs
- Salt q.s.
- Black pepper q.s.
- Extra virgin olive oil
Preparation
- Cook the bacon for a few minutes with a drizzle of oil over low heat in a non-stick pan.
- Sbatti le uova in una ciotola, aggiungi il pecorino grattugiato e un po' di pepe macinato. Mescola bene.
- Cook the pasta in abundant salted water. Drain the pasta and put it in the pan with the bacon, skipping it for 1 minute. Add the eggs and mix everything until the pasta is seasoned evenly.
