Spaghetti carbonara with parmesan
6 servings
30 minutes
Spaghetti carbonara with parmesan is a classic Italian dish rooted in the shepherding traditions of Lazio. It was originally made from simple and accessible ingredients—eggs, cheese, bacon, and pasta—creating a nutritious and hearty meal. Its flavor is delicate, creamy, with salty notes of bacon and a rich aroma of parmesan. Spaghetti carbonara is perfect for cozy family lunches and exquisite dinners. It doesn't require complex techniques but it's important to quickly combine the hot pasta with the sauce to achieve that velvety texture. The dish is served hot, complemented with freshly ground pepper and an extra serving of cheese. A true delight for lovers of Italian cuisine, it highlights the harmony of simplicity and flavor richness.
1
Pour the pasta into a large pot of salted water, bring to a boil, and cook uncovered. When the water boils again, reduce the heat so that the water continues to boil and cook for another 10-12 minutes.
- Salt: to taste
- Spaghetti: 350 g
2
Heat olive oil in a pan and fry bacon cut into 1 cm strips. Fry for 5 minutes, stirring. Remove the bacon from the pan and drain excess fat on a paper towel.
- Olive oil: 120 ml
- Bacon: 150 g
3
Drain the water from the pasta and cover it with a towel to keep it warm.
- Spaghetti: 350 g
4
Heat butter in a large skillet, remove from heat, add bacon and beaten eggs, then immediately add spaghetti, aromatic herbs, and grated parmesan to the skillet.
- Butter: 80 g
- Bacon: 150 g
- Chicken egg: 4 pieces
- Spices: to taste
- Parmesan (Parmigiano Reggiano): 80 g
5
Mix well, transfer to a warmed dish, and serve immediately.
