multicolored tagliatelle with fresh sauce
5 recipes
La Carbonara
ingredients
servings
4
Iodized salt
to taste
Pepper
to taste
Roman pecorino cheese
100 grams
Guanciale, meat
200 grams
Eggs
4 unit
Spaghetti
400 grams
first courses from Italy
La Carbonara
La Carbonara
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A traditional and simple recipe
preparation
step 1
Cook the spaghetti in plenty of salted water.
step 2
In a non-stick frying pan, fry the pillow cut to strips, allow it to cook for a few minutes so that it releases the fat but does not let it dry and turn off the fire.
step 3
In a bowl beat the eggs with salt (a pinch for each yolk by my habit) with the grated romanian pecorino.
step 4
Drain the spaghetti to the tooth and pour into the bowl with the eggs, add the bacon and the pepper and blend quickly.
step 5
Apply and serve the spaghetti as soon as you like, add another grated pecorino at the time and ground black pepper.
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