Spaghetti Carbonara

Sunday October 23rd, 2011 | Author: Friedi

Yesterday I wasn’t sure if I want to have Spaghetti AOP or a steak. After I walked in the woods today and my face was a bit cool and the sun was shining I thought Carbonara would be fine.

Unfortunately I had no pancetta but imho Carbonara tastes better with smoked bacon. Especially because the bacon is home made. I roasted a garlic clove with low heat. As soon as the garlich got color put it away and discard it. After that the diced bacon was roasted crispy and then a half glass of a dry white wine was added to deglaze the bacon and cooked it for a couple of minutes (not all of the wine shall evaporate).

Now three small eggs (or two big ones) to be whisked and to be mixed with a hand full of cheese (mixture of Parmigiano and Romano 3:1). Then a hand full parsley and a lot of Tellycherry pepper to be added.

This mixture to be poured to the al dente cooked noodles (approx. 250 gramm) and to be mixed to cover all the noodles with the mixture. Then add the bacon with the liquid and mix again. Serve immediately.

All in all it is a simple but tasty meal (please do not add cream; this is nothing for a carbonara!). For this recipe I closely followed Marcella Hazan. Her book “The Classic Italian Cookbook” I can advise absolutely.