Spaghetti alla Carbonara is undoubtedly the queen of Roman traditional pastas, its origins are ancient.
Carbonara is a dish prepared with popular ingredients and with an intense flavor.
According to legends Carbonara would have been “invented” by the charcoal burners – “carbonari” in Roman dialect – who prepared it using ingredients that are easy to find and preserve.
Servings = 4 pax – Prep. Time = 5 minutes – Cooking Time = 11 minutes
- 440 gr. spaghetti
- 200 gr. guanciale
- 250 gr. pecorino cheese
- 5 egg yolks + 1 egg white
- black pepper
Beat the eggs, 100 gr of pecorino cheese and two pinches of pepper in a glass bowl using a fork. Leave the mixture to rest 5 minutes away from the heat.
In a non-stick iron pan, brown the bacon by removing the rind and cut into cubes or strips, over high heat without adding any oil for 5 minutes. Remove half of the fat.
Cook the pasta for 3/4 of the cooking time, in a pot with plenty of salted water.
Drain the pasta and stir-fry for 1 minute with the bacon and its fat. Turn off the stove.
Out of the stove, pour the eggs and cheese mixture over the pasta and stir quickly, adding 2 tablespoons of the pasta cooking water if necessary.
Put pasta on you plate and sprinkle with pecorino and pepper.