Tuesday, June 24, 2008

Spaghetti Carbonara

Many people know this Italian dish as a creamy spaghetti sauce. However, Spaghetti Carbonara doesn’t contain any cream.

Just 7 ingredients:

Spaghetti (400 gram)
Pancetta (better: guanciale)
Egg (2 for 400 gram)
Pecorino romano, grated (40 gram)
Parmesan, grated (40 gram)
Garlic (crushed)
Black pepper and salt

The egg is the sauce. Fry diced pancetta in olive oil, add crushed garlic. Boil spaghetti. Put spaghetti in a hot bowl, add hot pancetta and oil but remove the garlic. Add half the cheese.

Break one egg, or egg yolk, per person over the spaghetti, add the rest of the cheese and mix. The heat of the spaghetti will cook the egg. The egg and cheese will form a cream like sauce. Garnish with parsley.

Even more authentic: use half Parmigiano-Reggiano, half Pecorino Romano. The prefered meat is not pancetta but guanciale, if you can find it outside of Italy.
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