Spaghetti with carbonara
first courses from Italy - Lazio
translated by Italian with
I tried to make a simple carbonara respecting ingredients and secrets of Roman cuisine, but adding a personal note of mine, the crispy bacon
Begin by frying for a few minutes the bacon in a pot so that you sweat of the fat, meanwhile dip the pasta in boiling water.When the bacon becomes crispy, remove it from the pot
In a mixer insert Roman, Parmesan, 3 egg yolks, a whole egg and a generous grating of whole pepper. The result will be a soft and beautiful lit cake.
Drain the pasta 2 minutes before the ideal cooking, let it cook together with the oil released from the bacon and add 2 ladles of cooking water. The starch that will release the dough will create a creamy sauce
Finally, insert the pasta and the bacon into the pot and let it all blow up. Once you have reached the right creaminess, serve and add another grated black pepper.