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Spaghetti Carbonara

A few, good quality ingredients are the big secret to delicious food. Good quality spaghetti with bacon, eggs and pecorino bring out the flavor of this Roman classic. 

Betygsätt
  • 4 Personer
  • 25 min.
  • Huvudrätt
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Recept från Oil & Vinegar

Some people will try to convince you that this is the spaghetti Italian coal miners used to eat. That is far from true because a carbonaro is a charcoal burner. The only thing that’s certain about this pasta is that it originates from Rome. A lot of people use cream in the recipe, but that’s not how it is supposed to be made. The trick is to get the eggs and cheese to coagulate into a smooth sauce by stirring well.

  • Ingredients

    • 1/2 cup pancetta or smoked bacon
    • 2 cloves of garlic (or 2 tsps. minced garlic)
    • 1/2 cup pecorino cheese
    • 3 eggs
    • 1 3/4 cup Spaghetti della Mamma
    • 8 Tbsps. Garlic Olive Oil
    • Salt
    • Black pepper

  • Preparation

    Chop the pancetta, mince the garlic and combine together. Grate the cheese and mix with the eggs.

    Cook the spaghetti della mamma according to the instructions on the pack. Spoon the pasta along with some of the cooking liquid into the bacon and garlic mixture and bring to a boil with garlic olive oil and black pepper.

    Remove the pan from the heat and allow to cool slightly, then add the pecorino and egg mixture whilst stirring constantly. Season with salt if need be. Put in a bowl or on a plate and serve immediately.

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