Spaghetti alla Carbonara is a classic dish of the regional cuisine Roman, which has become a standard in the menus of Italian restaurants around the world. As with any dish that becomes ubiquitous, tend to pop out many variations and interpretations depending on the people adding different ingredients. Some of these are garlic and onion, although the original recipe does not includes.
The ingredients in the sauce carbonara are the pork cheek, eggs, Pecorino Romano cheese, and ground black pepper. Because, pillow is an ingredient that is not so easy to find, is often replaced with the bacon .
Preparation time: 5 my | Cooking time: 20 my | Total time: 25 my
Ingredients for 4 people
- 4 tablespoons olive oil
- 150 grams of bacon slices
- 400 g spaghetti
- 3 egg yolks
- 1 handful of freshly grated pecorino romano
- freshly ground black pepper and salt to taste
Preparation
- Heat salted water and throw down the dough.
- Heat the olive oil in a frying pan. Add the bacon and cook until they become crisp, 2 the 3 minutes. Remove it and place on paper towels.
- Drain the spaghetti and add the pasta to the pan, fry and puts on medium-high heat.
- Add the beaten egg yolks, Pecorino Romano and black pepper, and cook, stirring vigorously until the dough becomes creamy. It 'important not to overcook the egg.
- Transfer the pasta on plates and place over the bacon previously fried. Sprinkle with pecorino cheese and serve immediately.
