Spaghetti alla carbonara, Eggs, Bacon and Cheese
The carbonara dressing is prepared in a matter of minutes. Just think that you need only spicy cheeks cut into strips, a golden cream made with egg yolks, saffron and lots of grated Pecorino cheese at the moment.
Ingredients for Spaghetti alla Carbonara:
- Spaghetti N°5 (320 g)
- Pork beacon – Guanciale or Pancetta (150 g)
- Egg yolks (6 medium)
- Pecorino Romano cheese (50 g)
- Saffron (125 mg)
- Salt (as needed)
- Black pepper (as needed)
Preparation of the Spaghetti alla Carbonara:
- To prepare the carbonara spaghetti, start by putting a pot with salt water on the fire to cook the spaghetti. In the meantime, remove the rind from the bacon and cut it first into slices and then into strips of about 1 cm thick. The advanced rind can be reused to flavor other preparations. Pour the pieces into a non-stick pan and sauté for about 15 minutes over medium heat, be careful not to burn it otherwise it will give off a too strong aroma.
- Dip the spaghetti in boiling water and cook for the time indicated on the package. Meanwhile, pour the egg yolks in a bowl, add also the majority of the pecorino provided in the recipe the remaining part will serve to garnish the dough.
- Season with black pepper, mix everything with a hand whisk. Add a tablespoon of cooking water to dilute the mixture and mix.
- Meanwhile, the bacon will come to cooking, turn off the heat and keep it aside. Drain the pasta al dente directly into the pan with the bacon and sauté briefly to flavor it. Remove from heat and pour the mixture of eggs and pecorino into the pan, skip the dough to mix and if it is too dry you can add a little cooking water. Serve immediately the carbonara spaghetti flavoring with the advanced pecorino and the ground black pepper.