Spaghetti Carbonara

stampa
Recipes by Meat
Number of people:
4
Level of difficulty:
Low
Required time:
15'

 
350 g
smoked  bacon
 
150 g
 Pecorino Romano
 
50 g
 Parmigiano Reggiano
 
40 g
 Egg yolks
 
4
 Black pepper
 
enough

preparation

1

Cut the bacon into small cubes.

1

Beat the egg yolks in a bowl, add the grated cheeses.

1

Brown the diced bacon in a teflon pan, on a medium heat. Set aside.

1

Boil the Spaghetti in plenty boiling water.

1

Before draining, remember to set aside a spoonful of pasta water to better toss and stir pasta and sauce.

1

Drain the pasta al dente, toss in the pan with the bacon. Take then off the heat and add the beaten egg yolks.

1

Don’t cook them too much, let the egg yolks thicken slowly, adding a little of the cooking water if necessary.

1

Season with freshly grounded black pepper and serve.

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