Maybe the most popular Italian spaghetti dish, carbonara is enjoyed by a wide variety of people around the globe. Its origins are obscure and still debated today. Some stories say that it originated in Rome in 1944 when food was scarce and people received rations from American soldiers. Bacon combined with pasta and eggs made all too familiar dish we now know today.
- Prep: 15 minutes
- Serves: 4
- Cook: 10 minutes
- Difficulty level: easy
- 320 g spaghetti
- 6 medium-size egg yolks
- 150 g bacon
- 50 g pecorino romano
- black pepper to taste
- salt to taste
Start by putting a pot of salted water on the fire to cook the pasta. In the meantime, remove the rind from the bacon and cut it first into slices and then into strips about 1 cm thick. Pour the pieces into a non-stick pan and brown for about 15 minutes over medium heat, be careful not to burn it otherwise it will release too strong an aroma.
In the meantime, dip the spaghetti in boiling water and cook them for the time indicated on the package. Meanwhile, pour the yolks into a bowl, also add most of the Pecorino as per the recipe, the remainder will serve to garnish the pasta.
Season with black pepper, mix everything with a hand whisk. Add a spoonful of the cooking water to dilute the mixture and mix.
Meanwhile, the bacon will be cooked, turn off the heat and keep it aside. Drain the pasta al dente directly into the pan with the bacon and sauté it briefly to flavor it. Remove from the heat and pour the egg and Pecorino mixture into the pan. Stir quickly to mix.
To make it very creamy, if needed, you can add a little pasta cooking water. Serve immediately the spaghetti carbonara flavoring them with the advanced Pecorino and ground black pepper to taste.
It is recommended to consume spaghetti carbonara immediately.
As an alternative to spaghetti you can also use rigatoni or half sleeves and instead of the bacon try with stretched bacon using a pan fat, oil or butter. Then replace the Pecorino or do half with grated Parmesan.