Indulge in the classic flavours of Rome with our Spaghetti alla Carbonara recipe! This traditional dish features a rich and creamy sauce made with eggs, cheese, and crispy bacon, all tossed together with perfectly cooked spaghetti. Our recipe ensures a simple and delicious rendition of this timeless pasta dish.
Ingredients
| 120 grs | Guanciale (or Bacon) |
| 2 | Egg yolks |
| 70 grs | Parmigiano Reggiano cheese |
| 70 grs | Pecorino Romano Cheese |
| 300 grs | Spaghetti |
Instructions
Prepare the ingredients. Cut the bacon, and mix the pecorino and the Parmigiano cheese.
Put the spaghetti in boiling water.
In a fry pan, put the bacon and cook. Reserve.
In a bowl, beat the egg yolks and season them.
Mix the cheese with the eggs.
Until it is well integrated.
Add some hot water from cooking pasta to our fry pan.
When the pasta is ready, we transfer it directly from the water to the fry pan. We cook it for about 5 minutes and then remove it from the heat.
Immediately put the egg and cheese mixture in the fry pan.
Integrate everything. The heat of the pasta will cook the eggs.
Form a nest.
Serve. Add cheese and black pepper.
Notes
- You can add more broth or boiling water to make the sauce more creamy.
- Use only the yolks.
- Other types of pasta can be used.
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