Spaghetti alla Carbonara
Spaghetti with Eggs & Bacon
Region: Lazio Qty for:4
Time: 20 minutes Difficulty: easy
Ingredients
Spaghetti: 350 g. (12.50 oz.)
Steaky bacon: 100 g. (3.50 oz.)
Very fresh hen eggs: 3
Grated Parmesan cheese: 30 g. (1 oz.)
Grated sheep cheese: 30 g. (1 oz.)
Garlic: 1 clove
Extra-virgin olive oil: 2 table spoons
Salt and black pepper
Preparazione
Preparation
Cut the bacon in small cubes and fry it in a wide pan (later it will contain also the spaghetti) with the olive oil. Add the clove of garlic and, when it will be well browned, put it away.Beat the whole eggs (or, if you like better, only the yolks) with a whisk or a fork.Boil spaghetti in plentiful salt water, drain underdone and put them in the pan where the bacon is frying.
Mix, put the pan away from the fire, add the beaten eggs, a good pinch of black pepper minced at the moment, half the parmesan and sheep cheese and mix again stongly, so that the eggs will become a soft cream.At last add the remainder of the cheeses and serve at once.
