Recipe: Yummy Pasta alla Carbonara Romana❤️

Pasta alla Carbonara Romana❤️. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). Spaghetti carbonara is one of the most well known, yet often poorly executed, Italian dishes outside of Italy. Too often the pasta is doused in ladles of rich double cream and passed off as carbonara, when actually all that is required is eggs and Parmesan to make a lovely creamy sauce.

It lurks there, beckoning, batting its eyelashes on Italian menus. When you don't order it, you usually end up wishing you had. Do you ever make it at home? You can have Pasta alla Carbonara Romana❤️ using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pasta alla Carbonara Romana❤️

1. Prepare 100 g of pasta.
2. Prepare 40 g of jowl bacon.
3. You need 50 g of pecorino (if not parmigiano).
4. Prepare 2 of egg yolk.
5. Prepare of salt.
6. You need of pepper.

It's basically just bacon, eggs, and pasta. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. In a medium bowl, whisk eggs and Parmesan until combined.

Pasta alla Carbonara Romana❤️ step by step

1. Boil pasta with a bit salt..
2. Stir fry the bacon (Don't need to put oil since the bacon has fat a lot)..
3. Beat the egg yolk and add pecorino, salt and pepper and mix them all well..
4. Put the pasta in the pan of the bacon..
5. Add 【3】in the pan with the pasta&bacon. Stir it well..
6. Serve on the plate. Put a bit of pecorino and pepper on top if you want..
7. Buon appetito♡.

Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove the pan from the heat and add a big handful of cheese, lots of pepper and a little salt. Garnish with parsley and extra grated Romano. Reserve an extra half-cup starchy water in case the pasta gets too tight when you toss it.