The carbonara spaghetti, the real ones, are with bacon, pecorino cheese, egg, salt and pepper. Carbonara pasta is one of the most irresistible symbols of our cuisine and the whole world loves it, let's prepare it together
- 350 g spaghetti
- 4 very fresh yolks
- 150 g bacon without rind
- 50 g pecorino
- 30 g grain
- lard or olive oil
For the recipe spaghetti carbonara, mix the yolks, then add grated Parmesan and pecorino.
Cut stick the bacon and brown it with a small lard or a drizzle of oil, over low heat, until the fat melts and the bacon becomes slightly crunchy.
Boil spaghetti in salted water.
Jumbled up in the meantime, cook the eggs with 1 ladle of cooking water: cook them just without letting them coagulate and melt the cheese, making the whole creamy.
Strain spaghetti al dente and sauté them on a fire for 1 minute in the pan with the bacon; turn off the heat and pour the eggs. Stir until the pasta is well whipped. Serve immediately with plenty of freshly ground pepper.
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