September 23, 2010

Spaghetti alla Carbonara

4 people
Preparation: 10’
Cooking Time: 15’
Difficulty: 1

·        150g of pancetta
·        1 tablespoon of virgin olive oil 
·        1 clove of garlic
·        400g of spaghetti
·        4 eggs (yolks or wholes)
·        3 ½ tablespoons of panna  (cream)
·        4 tablespoons of parmigiano cheese
·        Sale &  pepper

In a relatively deep pan sauté the pancetta and garlic together until brown and remove from heat
Cook the spaghetti in salted water for the time indicated on the package
Meanwhile in a medium bowl beat the eggs, panna (Carnation thick cream, find it in the condensed milk section of the supermarket), parmigiano, a dash of salt and generous amount of pepper
When the pasta is al dente, strain it well and put it back in the pot stirring in the egg mixture.
Add the pancetta and the remaining oil and continue stirring vigorously over low heat until well mixed
Serve immediately

*you may also add a dash of nutmeg to taste

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