The best recipe of the month for April 2014 is:
Spaghetti Carbonara recipe - Recipes & Cookbook
The Romans claim that they are invented a recipe for spaghetti Carbonara. Others claim that this recipe is invented after the second world war, when it was only possible to buy eggs and bacon from American soldiers on the black market. You can prepare this recipe with bacon or ham.
Ingredients
- pancetta or bacon, 100 gr
- Pecorino Romano, or Parmesan cheese, 25 gr
- egg yolks, 4 pieces
- egg whites, 2 pieces
- spaghetti, 400 gr
- olive oil
- so
- beaver
- milleram, or sour cream, 60 ml (optional)
Preparation
Step 1
Pour the water into the pot and let it boil. Add salt to the water. Put the spaghetti to cook.
Step 2
Heat some oil in a pan. Chop bacon or pancetta and fry. When it turns yellow, take it out and place it on a paper towel to drain.
Step 3
While the pasta is cooking, beat 4 egg yolks and 2 egg whites (you can beat only 1 egg white, if you are also adding milk or cream). When the yolks and whites are beaten, add the grated Pecorino Romano or Parmesan cheese. Add salt and pepper to taste. Optionally, add milk or cream.
Step 4
As soon as the spaghetti is cooked, transfer it to a heated bowl. Add the pancetta and the egg and cheese mixture to the spaghetti. Stir vigorously. The heat from the spaghetti and bowl will cook the egg mass. Serve immediately, while still warm.
Step 5
Tip - be sure to heat the bowl before mixing the spaghetti and egg mass. If it is more practical for you, combine the spaghetti and egg mass in a heated pan at a medium temperature, to avoid the risk of salmonella.
Step 6
Note - The Romans, in the original recipe, use guanciale, which is pressed pork ham, which is better than pancetta and less fatty. In any case, you can use both bacon and pancetta, depending on what you have available at the moment.
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