Absolutly delicious ……with eggs, pancetta and pecorino romano.
I could not resist to share with you this recipe…..
I thought my spaghetti carbonara was always the best, then I discovered this one……I think it will stay on our table for longer….
Serves 4
Ingriedients:
- 250g diced panceta
- 4 eggs
- 6 tablespoons grated pecorino cheese
- 4 tablespoons finely chopped flat-leaf parsley
- 500g spaghetti
- salt and black pepper to taste
Preparation:
Fry the pancetta, until golden and crispy…Set aside.
Whisk the eggs and half the cheese in a bowl. Add the parsley and plenty of black pepper. Set aside.
Cook the spaghetti in a large pan of boiling, salted water until al dente. Drain well and tip it back into the same pan.
Tip the contents of the pancetta pan into the pasta, then pour in the egg mixture.Mix everything together for 30 seconds with a wooden spoon. The heat from the pasta will be sufficient to cook the egg to a creamy coating.
Season with salt and pepper and serve immediately with the remaining cheese sprinkled on top.
Bon appetit….
What is your best spaghetti carbonara?
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