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Spaghetti alla carbonara recipe by of 11-11-2007 [Updated on 15-06-2018]
The spaghetti carbonara they are a typical dish of Lazio cuisine, in particular of the Roman one, prepared quickly by cooking the pasta al dente and then moving it into a pan with browned bacon, eggs, pepper and pecorino. Even today the origin of the bacon and egg remains uncertain but there are three valid hypotheses about it: the first claims that it was born from the meeting of the imagination of a Roman cook and the ingredients available to American soldiers, the second sees the carbonara created by a Neapolitan cook and writer, Ippolito Cavalcanti , and the third claims that it was a usual preparation of the charcoal burners of the Apennines. Today the pasta carbonara it is famous throughout Italy and abroad, thanks above all to its goodness, the result of simple but quality ingredients. In fact, to make carbonara you need to use an excellent bacon, pecorino romano DOP, very fresh eggs and obviously good quality pasta (the most common format to use are spaghetti). One of the fundamental things to keep in mind, when preparing this dish, is that the egg must be poured on the pasta with the heat off since it must not cook but only slightly thicken, creating a sort of cream that will bind to the pasta to obtain a riot of flavor. Like every recipe, even in this one each has its own variant, for example there are those who use whole eggs (usually 1 each) and those who use only the yolks (1 yolk each plus 1 whole egg for the pan), who makes it with or without pepper and who replaces the bacon with stretched bacon. The most passionate also prepare the carbonara from the sea! What I propose is my recipe to prepare excellent spaghetti carbonara, if you like to try it then tell me if you liked it;)
How to make spaghetti carbonara
Cut the bacon into strips.
In a large pan, brown the bacon over low heat until transparent.
Break the eggs into a bowl, add 3/4 of the grated pecorino, salt and pepper and beat everything lightly.
In the meantime, cook the spaghetti in abundant salted water and drain when al dente, taking care to keep a ladle of cooking water.
Put the pasta in the pan and sauté it in the bacon which melting will have created a good layer of seasoning.
Turn off the heat and add the beaten eggs and pecorino.
Turn everything quickly (if the pasta is too dry, add part of the cooking water stored).
Serve the Spaghetti alla carbonara with a sprinkling of pecorino cheese and plenty of ground pepper on each plate.