Spaghetti carbonara Recipe
Hailing from the eternal city of Rome, this classic dish is a celebration of few ingredients that come together in perfect harmony. Velvety strands of spaghetti are enrobed in a luxurious sauce crafted from eggs, Pecorino Romano cheese, pancetta, and black pepper. The result is a timeless masterpiece that captures the essence of Roman culinary tradition.
Ingredients
- 750 gr. spaghetti No. 6
- 250 gr. chopped bacon
- 350 gr. cream
- 6 egg yolks
- 3 cloves garlic
- 70 ml white wine
- 140 gr. grated Parmesan cheese
- Salt and freshly ground
- black pepper
Instructions
- In a bowl beat yolks with cream, salt, pepper and Parmesan.
- Pichnete in a saucepan and add a little oil in garlic and bacon. The leave until well sotaristoun stirring constantly. Add the wine and leave it on the fire until it evaporates.
- Boil the pasta in 1 liter of water with 20 gr. salt for 8 minutes and drain.
- Put the pasta in the pan with the bacon and garlic and stir. Add the cream mixture and eggs, remove from heat and stir again.
Video
Notes
Tip: For a lighter flavor, turn off before removing the wine fried in oil.