Pasta carbonara"/>
pasta carbonara

Pasta carbonara

Pasta carbonara is a typical Roman dish with very little ingredients.

Spaghetti, guanciale, pecorino, eggs and black pepper. I admit, no veggies bit you can eat this with a simple green salad.

Carbonara

What the origin of the name is, no one knows, but it is a Roman dish. It's a typical poomans dish because of the little ingredients. It looks a lot like cacio e pepebut then with eggs. I love this dish. Little effort, maximum taste.

No cream

I'll cheat on the guanciale by replacing it with pancetta, but the no cream rule is a must. The whole dish changes because of the cream. Also, it's not necessary. This dish is creamy enough because of the eggs.

pasta carbonara

pasta carbonara

pasta carbonara
cooking time20 min
total cooking time20 min
servings: 2

Ingredients

  • 150 grams spaghetti
  • 75 grams guanciale (can be replaced by pancetta)
  • 2 eggs
  • 50 grams pecorino, grated
  • fresh black pepper
  • salt

Instructions

  • boil the spaghetti al dente in salted water and drain.
  • Fry up the guanciale until crispy.
  • Mix the eggs with the pecorino (this is a very salty cheese so no extra salt needed) and a bit of black pepper.
  • Mix the guanciale and spaghetti on high heat. Turn off the heat (important step) and add the egg/pecorino sauce. work quickly. The eggs will cook gently but the pan is not hot enough to make scrambled eggs.
  • Serve immediately with some more pecorino and black pepper.
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