Carbonara sauce (according to Marcela Hazan's recipe)
6 servings
25 minutes
Carbonara sauce is the quintessence of Italian cuisine, rooted in the traditions of Lazio. This version, adapted by the legendary Marcella Hazan, features a rich flavor and velvety texture. Crispy bacon adds a spicy note, while the combination of cheeses provides depth and complexity. Eggs create a delicate creamy base, and wine adds a slight acidity that highlights the richness of flavors. The sauce perfectly envelops spaghetti, transforming it into a harmonious dish worthy of the best trattorias in Rome. The main rule is to serve immediately while the heat retains all flavor nuances. Carbonara is not just a sauce but a cozy gastronomic story carrying the spirit of Italian family meals.
1
Cut the bacon into strips no wider than 6 mm.
- Pancetta: 225 g
2
In a pan over medium heat, sauté peeled garlic cloves in olive oil until golden, then remove and discard the garlic.
- Garlic: 4 cloves
- Olive oil: 3 tablespoons
3
In the same skillet, add the bacon and fry until crispy at the edges. Add wine and simmer for 1-2 minutes. Turn off the heat.
- Pancetta: 225 g
- Dry white wine: 0.3 glass
4
Crack 2 eggs into the serving dish where you will serve the spaghetti. Lightly beat them with a fork, then add both cheeses, salt, and freshly ground pepper. Mix everything thoroughly.
- Chicken egg: 2 pieces
- Pecorino Romano cheese: 50 g
- Grated Parmesan cheese: 60 g
- Salt: pinch
- Ground black pepper: pinch
5
Place freshly cooked spaghetti in the dish and quickly but thoroughly mix with the sauce.
- Spaghetti: 550 g
6
Heat the bacon over high heat and add it to the dish, mixing everything thoroughly again. Serve immediately.
- Pancetta: 225 g
