Pasta Carbonara The Great Roman Recipe!

Pasta Carbonara
The Great Roman Recipe!

Spaghetti alla Carbonara

Pasta carbonara or "spaghetti alla carbonara" as Italians say, the great and easy Roman recipe with eggs and bacon.

The meaning of carbonara comes from times gone by when charcoal was used for cooking, or maybe from the pepper used to season the spaghetti, or even from other legend.

Ingredients: serves 4

1 lb (gr 454) thick spaghetti

7 oz (gr 200) Italian pancetta or un-smoked diced bacon

3 eggs 1 whole + 2 yolks

˝ cup (gr 70) pecorino cheese or parmesan

2 tbsp (1˝ tbsp) (ml 30) extra vergin olive oil

salt & freshly milled black pepper

Instead of pecorino cheese you can use parmigiano, but remember that this choice will make a huge difference in taste.

The orginal carbonara calls for pecorino Romano which is better for this recipe.

Wine pairing

Roman white Capena

Preparation: easy
Time: 20 minutes

1. Fill a large pasta pot with ž of water and bring to a boil. At rolling boil add an handful of sea salt.

2. Meanwhile in a bowl beat the 3 eggs (1 whole + 2 yolks) along with the pecorino or parmesan cheese, a pinch of salt and minced pepper.

3. In a large non-stick frying pan, heat the extra virgin olive oil with the diced bacon. Fry until crisp and light brown.

4. When the spaghetti are done, drain (keep a few tablespoons of the cooking water) and add to the pan with the bacon. At low heat add the beaten eggs and stir continuously for about 1 minute.

If the mixture seems to be too dry, you can add the few tablespoons of the cooking water, but don't make it look as scrambled eggs.

Serve immediately, add fresh milled pepper. Pass extra grated cheese to your taste.

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Pasta CarbonaraThe Great Roman Recipe!

Pasta Carbonara
The Great Roman Recipe!