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The recipe for “Spaghetti alla Carbonara” is one of the most famous Roman cuisine pasta recipes and it is my favorite dish ever!
If I am at a restaurant and would like to eat Pasta, this is what I order.
Of course, being a regional dish you will mainly find it in Rome and Lazio Region. I will not suggest you to order in other restaurants in Italy, unless you are in a 3 Star Michelin Restaurant! You could be disappointed.
It is a simple dish, and the original version is with the following ingredients: eggs, guanciale and pecorino Romano and of course pasta.
As for all the dishes of traditional Italian cuisine, there are several variations to the classic Pasta alla Carbonara, which include the use of ingredients not provided in the original version of the recipe, such as cream or bacon.
The most common type of pasta is Spaghetti, but it is not uncommon to find great Pasta alla Carbonara that use short pasta such as Rigatoni or Penne. I personally prefer Rigatoni, because all the egg’s cream and the bacon just goes inside the Rigatone… Simply Delicious!
Here is what your need for 4 people:
- 400 gr of Spaghetti or Rigatoni
- 150 gr of Bacon (if you don’t find Guanciale)
- 100 gr of grated Pecorino Romano or Parmesan Cheese if you prefer
- 1 table spoon of Olive Oil Extra Virgin
- Salt and minced black pepper (as you like!)
How to prepare the Pasta alla Carbonara:
- Cut the bacon in slices and fry in a pan gently, trying not to dry them;
- Cook the Pasta in a plenty of lightly salted water;
- Beat the eggs with the cheese in a bowl where you will then put the pasta;
- Drain the pasta, sauté a minute into the pan with the bacon. Pour it into the bowl with the eggs, and start to stir quickly and with a minimum of energy; in this way the eggs will cook amalgamating with the other ingredients, and will become a smooth paste without any lumps.
So what are you waiting for? It’s nearly dinner time… time to cook!