Spaghetti carbonara is a typical dish of Italian cuisine, especially Roman cuisine. This first course is famous all over the world thanks to its simplicity and its goodness and owes its fame to the use of high quality ingredients. To make carbonara then you have to use an excellent bacon, pecorino romano dop, fresh eggs and of course the good quality pasta (the most common format to use are spaghetti). One of the key things to keep in mind when preparing this dish lies in the fact that the egg should be poured over the dough over a low flame since it should not be cooked but just lightly, creating a sort of cream that will bind to the dough to get a riot of flavor. As for any preparation, each has its own variant, for example there are those who use whole eggs (usually 1 per head) and those who use only the yolks (1 egg yolk plus 1 whole egg for the pan) .. This is my recipe for making excellent spaghetti carbonara.
INGREDIENTS ( for 4 ...)
-12 oz of spaghetti
Cut the pork cheek into strips.
In a large pan, brown the bacon over a low flame until it is transparent.
Break the eggs in a bowl, add 3/4 of grated pecorino cheese, salt and pepper and beat everything slightly.
Meanwhile, cook the spaghetti in salted water and drain when al dente, taking care to keep a ladle of cooking water.
Put the dough in the pan and let it jump into the cheek that melted will have created a good layer of seasoning.
Turn off the heat and add the beaten eggs and pecorino cheese.
Turn everything quickly (if the pasta is too dry, add part of the cooking water stored).
Serve Spaghetti carbonara with a sprinkling of pecorino cheese and plenty of ground black pepper on each plate.
Enjoy!!!
