Pasta Alla Carbonara is a real recipe from Rome that is easy to prepare and also quite fast but there are some rules to follow if you want it to be really carbonara and not omelette pasta with bacon. However, the procedure is very simple, it must be done in a certain way and I can guarantee a very yummy result. Let's see the ingredients and the recipe together.
Portions
4 people
Ingredients
- 360g Pasta Spaghetti
- 6 Yolks
- 200g Pancetta Dices
- 200g Pecorino romano
- Half Onion
- Extra virgin olive oil
- Salt
- Black Pepper
Preparation
Put the egg yolks and half of the grated pecorino romano in a bowl and beat with a fork and mixing well.
Put the finely cut onion in a non-stick pan with 3 tablespoons of olive oil and cook it for a few minutes over high heat until is gold. then, add the diced pancetta and cook it to make it crisp.
Boil a pot of lightly salted water and, when it boils, cook the pasta.
Remove a tablespoon of cooking water and add it to the egg mixture, stirring with a fork.
Put the pasta in the bowl together with the egg mixture and the crispy bacon, add the remaining grated cheese and mix.
Sprinkle with pepper and serve hot.
Buon Appetito!
VARIANTS AND ADVICE
Some put the bowl with the eggs and the cheese on top of the pot of water where the pasta is cooking in order to heat them slightly, this helps to create the typical cream of carbonara pasta.