Spaghetti alla Carbonara
Spaghetti Carbonara is an Italian pasta dish from Rome prepared with eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon or pancetta and black pepper. Spaghetti is used the preferred pasta, however, fettuccine, rigatoni, linguine can also be used. The dish was created in the middle of the 20th century. This exquisite and creamy sauce will dazzle your taste buds.
|Prep time: 5 minutes|
|Cooking time: 5 to 7 minutes|
|Servings or yield: For 2 people|
|Difficulty level: Easy|
|250 g fresh or dried egg spaghetti|
|150 g pancetta sliced about ½ cm (¼ inch) thick, cut into ½ x ¼ cubes|
|2 eggs + 2 egg yolks|
|¼ Pecorino Romano cheese, grated|
|¼ Parmigiano Reggiano cheese, grated|
|30 ml (2 tablespoon) olive oil|
|30 ml dry white wine|
|¼ cup paste cooking water|
|Crushed black pepper to your liking|
Bring a large pot of salted water to boil.
Cut pancetta slices into ½ x ¼ cubes
In a bowl, break 2 whole eggs + 2 egg yolks and mix well, add the pecorino and Parmesan (keep some for service), mix well, set aside.
When water is boiling, add paste and cook for about 4 minutes or until al dente.
Meanwhile, in a big wok style pan, heat olive oil over medium heat., add pancetta and cook until crispy but not crunchy. Deglaze with white wine, continue cooking on medium low heat.
When paste is ready, drain and add to pan with ¼ cup of pasta cooking water. Close fire and add eggs and cheese mixture and toss well to coat pasta with sauce.
Add crushed black pepper to taste and serve right away with the rest of grated cheese and enjoy!