Submitted by: Luca V.
Recipe Source Country: Italy
Cooking/Prep time: 10 to 30 minutes
Ingredients (2 portions)
- 200 g pasta
- 3 eggs
- 60 g pecorino cheese or parmesan cheese
- Salt
- 50 g Bacon
- Pepper
Directions
- First, heat a pan of water. As for salt, just a little is needed: about half the usual quantity, given that the pecorino is already very tasty. When it has reached the boil, boil the chosen pasta: long pasta such as spaghetti or bucatini, but mezze sleeves are also perfect.
- Take the bacon, remove the rind, and cut it into rather thick strips, about half a centimeter thick. Let it sizzle in a pan over a moderate heat until the fat becomes transparent. There is no need to add more oil, as it will already cook in its abundant fat. Pour the fat into a small bowl. Put the bacon back on the heat to make it crispy for a few minutes, then turn off the heat and keep the bacon separately.
- Place the egg yolks in a bowl, add the pecorino (keeping two spoons for decoration) and a sprinkling of freshly ground black pepper. Mix briefly with a spatula.
- Add 2 ladles of bacon fat to make the egg yolk mixture creamy, dense and velvety, mixing with the spatula. Set aside a glass of the pasta cooking water and drain it al dente.
- Pour the pasta into the pan where you cooked the bacon, with the heat off, and add the egg yolk and pecorino cream and a ladle of cooking water. Mix very well to mix everything together. If necessary, add more water. This operation must be done strictly out of focus.
- When the carbonara pasta has become super creamy (but not liquid), thanks to the heat of the pasta and the starches contained in the water, add the bacon (keeping a few strips for decoration), mix briefly and serve on the various dishes.
- Decorate with a sprinkling of pecorino and a little more pepper. Your Carbonara is ready!