INGREDIENTS: SERVES 2
I tried to do my best but I could only put my hands on some diced bacon I founded at the grocery. Maybe I could have done a better job searching longer for a piece of guanciale, but instead I held on. I thought I don't want to dishearten you if you might not find guanciale were you live.
- ½ lb (200g) spaghetti
- 3 ½ oz (100g) Italian guanciale or pancetta or diced bacon
- 2 eggs (1 yolk + 1 whole)
- 3 oz (85g) grated pecorino romano cheese or parmigiano reggiano cheese
- salt & freshly milled black pepper
Now there's a reason I did it for two and that was just for me and my wife. But you
can scale up and double the ingredients if you need 4 servings and
anyway an egg for person.
Beat the 2 eggs with a whisk.
Add fresh milled pepper to taste.
Add the pecorino and/or parmigiano reggiano to your choice and mix the whole.
Take a frying pan, add the diced bacon (Italian pancetta) and this can be done while the pasta is cooking.
Cook for a couple of minutes stirring often the bacon with a wooden spatula until the fat has become transparent and slightly crisp.
Take the mixture of beaten eggs and cheese then pour over the spaghetti.
Once ready throw the spaghetti in while they are still warm.
With a wooden fork twirl and turn the pasta until all is well mixed before making the portions.
Serve immediately, adding fresh milled pepper, and sprinkle some extra grated cheese to your taste.
Yes, spaghetti or another kind of pasta shape makes carbonara a simple recipe and yet very tasty.
Other easy spaghetti recipes I like to make that you can try are spaghetti alla puttanesca with olives and anchovies and spaghetti all'amatriciana.