Spaghetti with carbonara
1 recipe
True carbonara
ingredients
servings
4
Rigatoni, pasta
500 grams
Grated Parmesan cheese
150 grams
Roman pecorino cheese
80 grams
Black pepper
10 grams
Egg, yolk
4 unit
Egg, egg white
1 unit
Guanciale, meat
30 grams
first courses from Italy - Lazio
True carbonara
True carbonara
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
I tried to make a simple carbonara respecting ingredients and secrets of Roman cuisine, but adding a personal note of mine, the crispy bacon
preparation
step 1
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
step 2
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.
step 3
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
step 4
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.
