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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.
The orginal carbonara calls for pecorino Romano which is better for this recipe.
Roman white Capena Preparation: easy Time: 20 minutes 1. Fill a large pasta pot with ¾ 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. Serve immediately, add fresh milled pepper. Pass extra grated cheese to your taste.
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