Spaghetti alla Carbonara
Spaghetti alla Carbonara
Spaghetti alla Carbonara
Spaghetti in Roman style
Spaghetti alla Carbonara is a relatively new Roman dish. It was towards the end of the 2nd World War, when the food was scarce and a Roman cook invented a makeshift pasta sauce from the breakfast rations of American soldiers (eggs, bacon, cheese) - the spaghetti alla carbonara.
Ingredients (4 people):
150g bacon/ ham
2 tablespoons of oil
100g Pecorino/ Parmesan
pepper
5 eggs (4 egg yolks + 1 whole egg)
350g spaghetti noodles
Preparation time:
30 minutes
Preparation:
Cut the bacon into small cubes. Bring water with salt to a boil and cook the spaghetti noodles al dente. In the meantime, heat the oil and fry the bacon slightly crispy. Stir the egg and the egg yolks and mix them in a large bowl with the grated cheese, pepper and the bacon. Take the hot noodles from the water and place them directly into the bowl. Mix everything together and serve as needed with additional pepper or grated cheese.
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