Spaghetti alla Carbonara! Pasta with eggs, bacon and a lot of pecorino cheese. A dish with the dominant flavor of cheese and bacon despite the existence of eggs.
Do not hesitate to taste the authentic Italian carbonara, as is usually served in restaurants.
Light, delicious, quick and economical, a favorite dish. Made in a short time to enjoy it as first or main dish at our table.
Enjoy!
Do not hesitate to taste the authentic Italian carbonara, as is usually served in restaurants.
Light, delicious, quick and economical, a favorite dish. Made in a short time to enjoy it as first or main dish at our table.
Enjoy!
| work: 10′ | time: 20′ | easy: |
Ingredients (4 servings)
|
In a deep pot boil the spaghetti with 1.2 liters of water, slightly salted, for 8 minutes or until they become as soft as we like. Also split the three yolks from the whites and put the yolks in a deep bowl. Add one whole egg, salt and pepper. |
At the same time in a non-stick pan, without adding oil or butter, saute the bacon until golden, stirring. |
Let the pan aside for now and beat the yolks with the salt and pepper. |
Keep beating and add 200 gr/ 7.1 oz of grated pecorino, stirring. You will sprinkle the remaining cheese on the pasta dishes. |
With pasta tongs take the cooked pasta and add to the bowl with the egg-cheese mix. Add some of the water you used for boiling the pasta. You don't want dry spagheti. Add the bacon. Stir well. Serve in four deep, hearty dishes and sprinkle with cheese. |
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