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Spaghetti alla carbonara

The story behind spaghetti alla carbonara is a real controversy, we can't quite put our fingers on its origins; one thing is for sure, this is a tasty and simple dish that well represents true Roman cuisine. Spaghetti alla carbonara is ideal for a dinner with friends when combined with a nice Italian white wine.

HOW TO

Ingredients for 4 people:

Put a pan of salted water on the hob to boil, while the water is heating, cut the bacon into cubes and place it in a frying pan with two table spoons of oil. Let the bacon brown until the fat is transparent. Put the egg in a bowl, the grated Parmesan cheese and a light dusting of ground black pepper.

When the water boils, add the spaghetti and, when the pasta is ready, without mixing it on the hob, add the bacon. Pour it all into the bowl with the raw eggs and mix it all together. Serve the spaghetti alla carbonara immediately and if you need to, add more black pepper and grated Pecorino cheese.

Suggestion: There are two schools of opinion on the carbonara regarding the consistency of the egg, some prefer it uncooked as in the recipe we have suggested, or, if you prefer, you can pour the mixture with the egg into the pasta and toss it for a minute, this way the egg will appear more cooked and not “slimey”.

Accompany this delicious dish with a white Doc Fruili Pinot Grigio

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