Spaghetti alla carbonara
A classic simple and delicious dish from Latium.
| Ingredients List |
|---|
| 400 g spaghetti |
| 200 g guanciale |
| 50 g pecorino cheese |
| 4 egg yolks |
| extra virgin olive oil |
| salt |
Nothing tastes better than a good pasta alla carbonara. Carbonara, easy and truly quick to prepare, is a classic Italian dish with origins in Rome. Everybody likes this dish, just like pizza, because it can change the atmosphere at home.
Take a bowl of carbonara to the table and watch how many happy smiles light up on the faces of your diners. Children also love carbonara and it is excellent when you come home from the gym or from a hard day at work and you need something that will give you the necessary energy and strength.
It can also be a first course for Sunday lunch or for dinner with the family or friends.
The Recipe:
- Put water over the heat and add salt. When the water boils put in the pasta, draining it when it is “al dente”.
- In the meanwhile sauté the guanciale in a frying pan with a drizzle of oil so that its fat melts. Then add a little hot water and cook for another 10 minutes.
- In a large salad bowl beat the four egg yolks and add the grated pecorino cheese together with a pinch of black pepper. Drain the pasta and pour it into the frying pan with the boiling bacon.
- Mix well so that the spaghetti are soaked in the sauce and then pour everything into the salad bowl with the eggs. Mix vigorously until the egg yolks, in contact with the heat of the spaghetti, form a creamy sauce.
- Serve immediately while everything is hot.
Instead of guanciale you can also use pancetta, but it's better not to admit it to your italian friends.
