For a delicious spaghetti carbonara recipe  put in a pot 2 liters of water and warm up until it bubbles. Add a spoon of salt and taste it: it should taste like seawater. Only after that, add the spaghetti and continue to cook without lowering the fire. After a few minutes mix the pasta to avoid sticking. There is indicated on the package of pasta cooking time: remember to taste the pasta before draining (times indicated are often indicative only). In the meanwhile 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. While the pasta cooks, 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
  • For this easy spaghetti carbonara recipe you can use spaghetti or linguine. 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
 Tips and Tricks
  • Remember: you must use only the yoalk ( the red part of the eggs)
  • Not mix the egg in pot over fire: the egg mustn't cook, but remain a cream that season the pasta
  • Spaghetti carbonara with cream: forget it! Cream is not part of the authentic spaghetti cabonara souce recipe and you will get fattes... remember you must use Olive oil (better if extra) ...if you need you can add one or two sppon of hot water (the same fo the cooking pasta)
As often happen with traditional recipes, the origins of Carbonara pasta  and its name are obscure. Carbonara is very similar to another less famous aborad southern Italian recipe, the so called "Pasta cacio e uova" (Pasta with 'cacio' cheese and eggs), dressed with melted lard and mixed eggs and cheese. The origin of the name  may be more recent than the dish itself. Since the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers.  It has even been suggested that it was created as a tribute to the Carbonari ("charcoalmen"), a secret society very faomous during the Italian unification (1860). It seems more likely that it is an urban dish from Rome. However, the dish was first described after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States.

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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