Spaghetti Carbonara recipe
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Ingredients
4 servings 400 g spaghetti 200 g pancetta can be substituted with English bacon 6 pcs. egg yolk 100 g grated Parmesan extra virgin olive oil ground pepper
Recipe preparation
1 I first tasted Spaghetti Carbonara about seven years ago in the Dolomites in Italy, and fell in love with this dish after the first time I tasted it. Since then, I have tried to make it at home using various recipes, but it has never tasted as good as it did in Italy. On my next visit to Italy, I asked a local to teach me how to make them and now I have decided to share this recipe with you. 🙂 2 Cook the spaghetti according to the instructions on the package so that it is al dente. 3 Meanwhile, dice or slice the pancetta and fry it until crispy in a little pure olive oil (bacon is high in fat). 4 In a small bowl, mix the egg yolks with the grated Parmesan cheese and the ground black pepper. If the mixture is too stiff (it should be more liquid), add a little water to cook the spaghetti. 5 When the spaghetti is cooked, I immediately transfer it from the pot to the pan with the fried bacon, under a low flame. The little bit of water that goes into the pan with the spaghetti doesn’t matter at all! Then mix the spaghetti with the bacon and take the pan off the heat. Now add the mixture from the bowl (egg yolks, Parmesan, pepper) on top of the spaghetti and bacon and mix well until the spaghetti is completely covered with the mixture. And I’m done! Just put them on plates and sprinkle a little more grated Parmesan. 🙂 6 Note.
