Carbonara is an Italian pasta dish from Lazio,( Region where ROME is) based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine or bucatini can also be used.
A small clarification, DO NOT put mushrooms or onion.
Now, let's start.
First, the ingredients.
As you can see in the photo, I choose ingredients from more supermarkets, to be honest, for me, the best bacon that I've eaten in Scotland, is that of lidl, but obviously,you can purchase whatever you want.
Then you will need, eggs, salt, black pepper, butter, milk and hot pepper.
Take a pan, put half a stick of butter, once the butter has melted add the bacon. We have to cook the bacon with the butter and hot pepper, until he has this color.
Meanwhile, cook the bacon, take a mixing bowl, and slam the eggs, a clarification, for example, if you are cooking for 2 people, you have to put 2 eggs plus one yolk, without egg white, if you are cooking for 4 people, you have to put 4 eggs plus one yolk .
Let us slam the eggs,and let’s add black pepper, hot pepper, milk (not too much, just a drop, this is a trick) and Parmesan or pecorino.
Meanwhile, cook the pasta, you can use whatever you like, of course, spaghetti or fettucine should be better, but everyone has their own tastes.
I used bavettine.
Now, comes the hardest part, once the pasta is ready, drain it and toss it into the pan with the bacon, mix everything (turn on the heat) and slowly add the eggs and mix, the flame will be slow, so as to prevent that the egg will cook, mix again with more Parmesan cheese and it should pick the cream in this way.
Let me know what you think and if you have tried to do it.
P.S.
The images are so many and I do not really like the setting of google.
I recommend you to view my backup site for the preparation wizard.
http://thewaytoitaly.wordpress.com/2014/10/29/pasta-alla-carbonara/
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Pasta alla Carbonara
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