Spaghetti alla Carbonara

Course: Main Course, Primo

Cuisine: Italian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 820kcal

Spaghetti (or Rigatoni) alla Carbonara is a very easy and quick way to prepare a meal that the family will enjoy - except for vegetarians or vegans, I'm afraid...

The idea is that of having the pasta cooking while you prepare the sauce, so the cooking time refers mainly to the pasta's cooking time.

Bacon is an acceptable substitute for guanciale (cured pork cheek) very difficult to find outside of certain areas of Italy.

As for pasta, Barilla, De Cecco, Rummo or Voiello are good quality pasta.

Print Recipe

Ingredients

400 gr spaghetti De Cecco, Barilla, Rummo
200 gr bacon
3 eggs
200 gr pecorino cheese grated
black pepper to taste

Instructions

Step 1

Put a large pot of water to heat until it boils, then add salt and pasta and cook according to instructions on the packet.

Step 2

Beat the eggs with a fork in a deep plate, slowly adding the grated Pecorino cheese.
Strain the pasta al dente and save about 1 cup of the cooking water.
Cut the bacon in strips and fry it in its own fat in a large skillet, then toss the cooked pasta in the pan, add the beaten eggs and the grated cheese and continue tossing. Add a couple of spoonfuls of cooking water.
You can add some black pepper to taste

Buon appetito!

Nutrition