Ingredients for 4 people:
- half onion
- 100 grams of sweet pancetta or guanciale, cut into strips or cubes
- 30 g. of grated Parmesan cheese
- 3 eggs
- extra virgin olive oil
- salt
- pepper
Preparation:
Pasta carbonara is a typical dish of Italian cuisine, originally from the city of Rome. It is a simple but very tasty recipe, made with few ingredients but of great quality. Its origin is uncertain, one of the latest theories assumes that it was created by the Americans during the Second World War, but one likes to think of a more traditional origin made up of hungry woodsmen who got by using the ingredients they had available such as eggs, bacon and cheese. Today pasta alla carbonara is one of the most popular and well-known dishes in the world, loved for its creaminess and strong flavour. In this recipe I will explain how to prepare pasta alla carbonara following the Roman tradition, using the most genuine ingredients and respecting its simplicity.
To prepare this delicious Carbonara pasta dish, start by boiling plenty of water and salt in a saucepan. Meanwhile, in a large frying pan, put some oil and brown the pancetta until crispy. Then add the onion and salt, and sauté until the onion becomes translucent.
Take the eggs and place them in a large dish, adding the grated Parmesan cheese, salt and pepper to taste. Beat the eggs with a fork or a whisk until the mixture is smooth and homogeneous.
Once the water in the pot comes to a boil, add the spaghetti and cook until al dente. Then, drain them and keep them aside.
In the same pan with the bacon and onion, add the drained spaghetti and sauté them for a few minutes, allowing them to flavor with the flavors of the bacon and onion. Then add the beaten eggs and keep turning the pasta to thicken the eggs and create a creamy sauce.
After a few seconds, remove the pan from the heat when the eggs still retain a fluid and creamy consistency. Add freshly ground pepper to taste to spice up the dish.
Before serving, you can pair this delicious pasta dish with a red wine from Lazio such as a good Frascati Superiore DOCG or a Castelli Romani DOC, which will perfectly complement the intense flavors of the bacon and onion.
Enjoy your meal!
