Spaghetti alla carbonara
Spaghetti alla carbonara is a typical pasta recipe from the regions of Rome and Lazio, in Italy.
400 g Garofalo spaghetti (n. 9)
200 g pancetta or cured pork cheek
50 g grated Parmigiano reggiano cheese
20 g grated Pecorino cheese
3 eggs yolks and 1 whole egg
- Slice the pork cheek (or pancetta) into small strips and brown them in a pan over very low heat, so that they end up slightly crispy but without drying out.
- Beat the eggs with a fork in a large bowl (which will be used to serve the pasta) along with the grated cheeses and a generous amount of freshly ground pepper, until you get a creamy consistency.
- Cook the pasta in boiling water with salt, drain and toss in the bowl with the mix of eggs, cheeses and pepper without stirring.
- Once mixed together, add the hot pork cheek (or pancetta) and, if necessary, a few tablespoons of the pasta water.
- The heat of the pasta and the bacon will be enough to give the mix the ideal consistency, without the egg curdling and drying out.
- When serving out, you can add more grated cheese and more pepper.