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Authentic Pasta
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Trattoria (small restaurant) "La Taverna" Via Capraia al Tufello (Rome).
Unfortunately for me the lady who ownered the trattoria has retired last year, and now I'm only left with my mouth watering.
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Let's give it a try, and if you are a real fanatic Italian food lover you must go for "Pancetta" instead of diced bacon, of course if you can find it at your grocery shop.
| Ingredients: serves 4 |
The original recipe does not use cream, thus leaving just the dish lighter and less caloric, but this willingly, is a variation to try.
Another variation to try is to use half dose of pecorino cheese and half dose of grated Parmesan.
The authentic carbonara calls just for Pecorino Romano which is better for this recipe. Preparation: easy 20 minutes
1. Fill a large pasta pot with ¾ of water and bring to a boil. At rolling boil add some salt, but not to much.
Meanwhile, cut the bacon or better "Pancetta" into small cubes or strips, and put in a pan by adding the oil and fry until the fat has become transparent and slightly crisp, then remove from heat and let cool.
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2. In a bowl beat the 4 eggs (1 whole + 3 yolks) along with the pecorino or parmesan cheese, a pinch of salt and minced pepper.
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3. Add the fried pancetta to the beaten eggs. When the spaghetti are cooked, drain and add them to the pasta bowl with the eggs and pancetta. Stir continuously for about 1 minute to incorporate the mixture.
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Serve immediately, add more fresh milled pepper, and pass extra grated cheese to your taste.
- Puttanesca Recipe
Another well known Italian spaghetti recipe with olives and anciovies.
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