Spaghetti alla Carbonara


Spaghetti alla Carbonara
 
Author: 
Recipe type: Main Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

Spaghetti alla Carbonara or Pasta alla Carbonara is a main course of Italian cuisine, one of the most tasty and quick to prepare. The origin of Carbonara is still much debated: it could derive from the Carbonari by the Italian Central Region of Umbria, or by the inspiration of the chefs during the Second World War who invented a pasta dish seasoned with bacon and eggs etc. .. . They seem to have been influenced by the American breakfast with eggs and bacon. It is important hear that using a few eggs, a little ‘pasta, bacon and excellent Italian cheese, in 15 minutes you will be able to prepare a simple and tasty dish. If you have not spaghetti at home, other types of Italian wheat pasta will work well with the same preparation: penne, fusilli, macaroni ..
Ingredients
  • 350 gr Spaghetti or other pasta of Italian Durum Wheat (penne, fusilli, linguine, macaroni, etc …)
  • 150 gr of bacon
  • 100 grams of Parmigiano Reggiano or Pecorino Cheese
  • 4 egg yolks + 1 whole egg
  • pepper to taste
  • salt

Instructions
  1. In a saucepan pour plenty of water with a teaspoon of salt (the sauce is already salty, so just less salt in the water). When the water is boiling add the pasta. Check how many pasta’s cooking minutes you would need on the package to understand when drain.
  2. Meanwhile, cut the bacon into small cubes and pour into a pan. Let it warm up for 4 minutes to melt the fat and make it a little crispy. Turn off the heat and let cool. Beat eggs in a bowl, add the grated cheese and pepper to your taste. Mix well with a whisk and add the bacon.
  3. When pasta is ready drain and pour directly into the bowl of sauce Carbonara. Mix well and fast stirring the sauce with the pasta. Serve immediately! If you want, add more pepper and cheese. Buon Appetito!

 

Comments are closed.