Spaghetti alla Carbonara

 

Difficulty: Easy

Preparation: 15 min

Cooking: 10 min

Doses for: 4 people

Where did spaghetti alla Carbonara originate?  The Vicolo della Scrofa, for those who know Rome, is one of the most characteristic and full of symbols.  The first carbonara appears to have been created in a restaurant on this street, hence the name of the alley, in 1944. The most reliable story about this first course, in fact, tells the meeting between the ingredients available to American soldiers and the imagination of a Roman cook.  The result was the prototype of spaghetti carbonara: eggs, bacon (later bacon) and cheese.  Gradually the recipe has evolved to the one we all know today and we can appreciate it at the home of true (and voracious!) Roman friends, in the trattorias as well as in the starred restaurants of the Capital, throughout Italy and abroad, in the countless versions: with or without pepper, with one yolk per person or the addition of at least one whole egg, with bacon or bacon.

 The carbonara dressing is prepared in a matter of minutes.  Just think that you only need spiced bacon cut into strips, a golden cream based on egg yolks (in our version) and lots of Pecorino romano grated at the moment.

 In its simplicity and richness of raw materials, the recipe for spaghetti carbonara is a close relative of two other cornerstones of genuine Italian cuisine: amatriciana and gricia!  He also winks at the pasta alla zozzona, a robust dish that combines the best of the basic preparations of Lazio cuisine.  Take a dip in popular Rome with us and find out how to make creamy spaghetti carbonara, let us know if you like our version and, if you are curious about the idea of ​​tasting other variations, also try:

 * carbonara from the sea

 * carbonara of the sea viareggina

 * pasta with courgette carbonara

 * pasta, potatoes and eggs

 * carbonara with asparagus

 * salmon carbonara

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INGREDIENTS

 680 Calories per serving

 Energy Kcal 680

 Carbohydrates 66.9g

 of which sugars 2.9g

 Protein 19.3 g

 Fat 37.2g

 of which saturated  13.57g

 Fiber 2.2g

 Cholesterol 383 mg

 Sodium 586 mg

 Spaghetti 320 g Guanciale 150 g Yolks (from medium-sized eggs) 6 Pecorino romano 50 g Black pepper to taste

Preparation

* To prepare spaghetti carbonara, start by placing a pan with salted water on the stove to cook the pasta.  In the meantime, remove the rind from the bacon and cut it first into slices 1 and then into strips about 1cm thick 2 3. The leftover rind can be reused to flavor other preparations.

* Pour the pieces of bacon into a non-stick pan 4 and brown for about 10 minutes over medium-high heat, be careful not to burn it otherwise it will release a too strong aroma.  Meanwhile, dip the spaghetti in boiling water 5 and cook them al dente.  Meanwhile, pour the egg yolks into a bowl 6.

* Add Pecorino 7 and season with black pepper 8. Mix everything with a hand whisk 9, until you get a smooth cream.

* In the meantime, the bacon will be cooked 10;  turn off the heat and using a ladle take it out of the pan, leaving the cooking juices inside the pan. 11. Transfer the bacon to a small bowl and set aside.  Pour a ladleful of water from the pasta into pan 12, together with the Drain the pasta al dente directly into the pan with the cooking sauce 13. Sauté it briefly to flavor it 14. Remove from the heat and pour the egg and Pecorino mixture into the pan.  Stir quickly to combine 15.

* To make it very creamy, if needed, you can add a little cooking water from the pasta.  Add the bacon 16, mix one last time 17 and immediately serve the spaghetti carbonara adding more pecorino on the surface and a pinch of black pepper 18.