It is a signature dish of Rome and one of the most recognized Italian recipes worldwide. This could be attributed to the fact that it's so simple to make and wonderfully delicious. It requires zero prep time and the only trick is it needs to be eaten as soon as it's made.
This little fish contraption helps separate egg yolks!
Spaghetti alla Carbonara
Ingredients
200g spaghetti
2 eggs
1/4 cup cream or milk
30g pancetta (or to your liking)
pecorino cheese
salt and pepper, to taste
Cook your pancetta in a pan until slightly golden and set aside. Whip the eggs, milk, salt and pepper together in a bowl, you can add the pancetta as well or sprinkle it onto the pasta when it's plated (up to you!). Grate some fresh pecorino, add it to the mixture or save it to sprinkle on top of the pasta afterwards, or both. Cook your pasta to al dente and add the egg mixture immediately to the hot pasta, stir and serve! To make it fancier, you can also save the egg yolks and add one on top of each plate for presentation.
Ingredients
200g spaghetti
2 eggs
1/4 cup cream or milk
30g pancetta (or to your liking)
pecorino cheese
salt and pepper, to taste
Cook your pancetta in a pan until slightly golden and set aside. Whip the eggs, milk, salt and pepper together in a bowl, you can add the pancetta as well or sprinkle it onto the pasta when it's plated (up to you!). Grate some fresh pecorino, add it to the mixture or save it to sprinkle on top of the pasta afterwards, or both. Cook your pasta to al dente and add the egg mixture immediately to the hot pasta, stir and serve! To make it fancier, you can also save the egg yolks and add one on top of each plate for presentation.
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