The Original recipe for SPAGHETTI ALLA CARBONARA
The true original Spaghetti Alla Cabonara recipe, directly from Italy!
Yield
4 servingsPrep
10 minCook
8 minReady
20Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 400 | grams |
spaghetti
|
|
| 150 | grams |
bacon
|
|
| 30 | grams |
romano cheese
but good parmesan cheese will do |
|
| 2 | whole |
eggs
|
*
|
| 1 | splash |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4E+2 | grams |
spaghetti
|
|
| 1.5E+2 | grams |
bacon
|
|
| 3E+1 | grams |
romano cheese
but good parmesan cheese will do |
|
| 2 | whole |
eggs
|
*
|
| 1 | splash |
salt and black pepper
|
*
|
Directions
Preparation: cut the bacon into cubes and cook over low heat in a non-stick saucepan of 18 to 20 cm, until it became transparent and until it has released it’s fat.
Beat the eggs in a bowl and mix well with the grated pecorino cheese and plenty of ground pepper.
Boil pasta in abundant salted water, then put it in a large bowl and dress with the bacon and it’s liquidfied fat, then add eggs and mix quickly, until the pasta is uniformly dressed (and so the eggs are cooked with the heat of the spaghetti).
Serve immediately.
