To cook a carbonara sauce add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels. Combine the eggs, cheese and olive oil in a bowl and beat with a whisk until completely mixed. Drain pasta, toss with the egg, then add the cooked bacon. Serve right away, with additional grated parmigiano cheese and black pepper.

 How to use
  • You can use this sauce with spaghetti  for a spaghetti carbonara or linguine for linguine alla carbonara. A lot of people use also short pasta but is not the best choise.
  • If you prefer you can also add  a ¼ cup heavy cream: it is not the orginal recipe but you can like it
 Not to do
  • Forget garlic, peas, broccoli, mushrooms, or other vegetables: are not part of the authentic cabonara souce recipe
  • Don't add cream: not only it isn't part of the authentic cabonara souce recipe but you add fat with no reason... better a good part of Olive oil...if you need you can add one or two sppon of hot water (the same fo the cooking pasta)
 Tips and Tricks
  • Remember: you must use only the red part of the eggs
  • Not mix the egg in pot over the fire: the egg mustn't cook, but remain a cream that season the pasta

About Chef

The chef that have tought the recipes you find in this website is the tradition that from a grandmother to a daughter has passed the secred of good living.

Nonna Maria

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