Shopping list
100g Pancetta
50g Pecorino Romano
50g Parmesan cheese
3 large organic eggs
350g fresh spaghetti
2 garlic cloves, peeled and crushed
50g unsalted butter
sea salt and freshly ground black pepper
Today we're making a simple Italian pasta and a favorite at snazzie's: Spaghetti Carbonara. We buy fresh pasta and also lettuce, tomatoes and fresh Italian bread, to serve with it. Young and old here loves this very tasty pasta, with all that cheese what wouldn't there be to not love about it?
How to make Spaghetti Carbonara
First do the preparations
Bring a large pot with water and some salt to the boil.
Fry the bacon with the crushed garlic until it is crispy.
Grate the pecorino romano and rhe parmesan cheese.
Wash the lettuce and tomatoes and chop an red shallot finely.
Separate the eggs.
Whisk the eggs until loose.
Then mix in both the cheeses.
The fresh pasta takes 4 minutes.
Drain and collect the cooking liquid.
Set the cooking liquid aside.
Return the wet pasta to the pot.
- Remove the garlic and add the pancatta to the pasta, warm it throgh
- Remove the pot from the heat, add the egg-cheese mixture and fold it in until combined
Make the spagetthi carbonara creamy by adding 1 - 2 tablespoons of cooking water.
Finaly season the pasta to taste by adding freshly grated black pepper and sea salt, to taste.
Serve the Spaghetti Carbonara with the green salad with tomato and onion and freshly sliced bread
Buon appetito!