Spaghetti carbonara with smoked loin
4 servings
30 minutes
Spaghetti carbonara with smoked bacon is a passionate blend of Italian classic with the aroma of smoky meat. The origins of carbonara trace back to the heart of Rome, where pasta with eggs, cheese, and pancetta became a symbol of home comfort. In this version, traditional pancetta is replaced by smoked bacon, giving the dish a rich flavor with subtle hints of wood smoke. The sauce is velvety, enveloping each strand of spaghetti, while the melted cheese adds a delicate creaminess. This is the perfect dish for a warm dinner where the simplicity of ingredients transforms into culinary magic. Serve hot and enjoy its deep flavor and cozy aroma.
1
Sauté crushed garlic in olive oil. Add diced pork. Fry everything until browned.
- Garlic: 1 clove
- Smoked pork loin: 150 g
- Olive oil: 3 tablespoons
2
Whisk the eggs and add salt.
- Chicken egg: 3 pieces
- Salt: to taste
3
Boil the spaghetti, drain it, and then put it in a pot with pork. Keep it on high heat for 30 seconds, stirring constantly. Turn off the heat, pour in the beaten eggs, and add half of the grated cheese.
- Spaghetti: 400 g
- Smoked pork loin: 150 g
- Chicken egg: 3 pieces
- Cheese: 100 g
4
Quickly mix everything to ensure the eggs don't remain raw. Add the remaining grated cheese, mix, and serve immediately. The dish should be hot.
- Cheese: 100 g
