Pasta alla carbonara is a
rustic dish typical of Roma prepared with "poor" ingredients and
intense flavour. This dish is high in calories. The type of pasta traditionally
used is spaghetti but it is also excellent with other types of long pasta or
some types of short pasta. The name is derived from Coal - Carbone, a dish
eaten by sellers of coal and coal miners. It's an extremely easy dish to make and won't take you long for a delicious authentic italian recipe!
Serves 4 people!
What you will need:
- Spaghetti 500g
- 100g Pancetta or Bacon cut into small pieces
- 3 eggs
- grated pecorino romano 100g
- pepper
- salt
- olive oil
Boil the pasta in water (4 quarts). Salt water as desired. Boil the
pasta al dente. While the pasta is cooking, in a bowl beat well the eggs with a
little salt and pecorino and some fresh pepper. In a pan, fry the guanciale
with a little EV olive oil. When pasta is ready, drain it and quickly add
the guanciale along with oil and eggs from the top. Toss the pasta
immediately and very quickly, as the heat of the pasta will cook the eggs. You
may also want to toss it on the flame for 1 more min to cook the eggs
a little more. Garnish with fresh pepper and pecorino.
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