7 July, 2015
Spaghetti alla Carbonara
Spaghettie with Carbonara sauce: Is an Italian pasta dish from Rome based on eggs, cheese (pecorino romano or parmigiano-reggiano),bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine or bucatini can also be used. The dish was created in the middle of the 20th century.
- 2 eggs
- 1 sm onion Chopped
- 4 slices bacon
- 1 tsp olive oil
- 2 tbsp Heavy Cream
- 1/4 cup Freshly grated parmiggiano reggiano
- 1 Fresh ground black pepper and salt, to taste
- 8 oz Dried spaghetti
- Fill a large pot with water sprinkle in a generous pinch of salt and bring it to a boil.
- In a large non-stick skillet with high sides, preheat the olive oil over medium high heat, add the bacon and cook for a few minutes until the bacon starts to cook and crisp at the edges but it’s not totally cooked. Add the onions, season with a little salt and good amount of freshly cracked black pepper and cook for about 5 minutes or so.
- In a small bowl whisk together the eggs.
- Add cream season with a little salt and a good amount of black pepper.
- Add parmiggiano reggiano.
- Whisk until smooth.
- At this point the pasta should be perfectly cooked al dente and drain it well. Remove the skillet with the bacon mixture from the stove and add in the drained pasta. Working very quickly, add in your sauce.
- Mix until every strand of spaghetti is covered with that velvety sauce.
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Nutrition Facts
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