I’ve been asked to post the recipe for spaghetti alla carbonara. Well, I am very proud that people are following my blog. So, my dear friend, here you have your recipe, I hope you really enjoy it. Before starting I have to clarify few things: the typical ingredients for the original spaghetti alla carbonare are guanciale and pecorino cheese. Guanciale is an Italian cured meat but I could not find it in Dublin. Instead I have used unsmoked bacon, it’s a very good option. Also, if you do not have pecorino cheese you can always use grated parmesan cheese. Last tip before we start: do not put any kind of cream in the pasta. I know some people add white cream or besciamella…DON’T! If you want to cook the real carbonara the below are the ingredients you need, nothing else.
What you need:
- 200 g spaghetti;
- 150 g guanciale or unsmoked bacon;
- 2 eggs;
- 80 g pecorino;
- extra virgin olive oil;
- black pepper;
How to make it:
Bring to the boil some water , add 2 tbs of salt and cook the spaghetti. While the pasta is cooking, dice up the guanciale (or the bacon) and add it to a non sticky pan on a warm heat. Cook the guanciale for few minutes. When the fat is melting remove the pan from the fire and in a large bowl beat the 2 eggs. Add the pecorino to the eggs and keep aside.
Drain the spaghetti, put them to the bowl with the eggs, add the guanciale and toss. IMPORTANT: make sure you don’t put the eggs mixture on the heating otherwise you will have spaghetti with omelette.
Finish your dish with some more cheese, extra virgin olive oil and black pepper and serve immediately.