RICETTA IN ITALIANO –
Il mio modo degli spaghetti alla carbonara
REZEPT IN DEUTSCH –
Meine Art von Spaghetti Carbonara
This is our Spaghetti dish we love the most!! And we can’t get enough of it!
It is a traditional spaghetti recipe of Rome!! If you visit Rome, you have to eat Spaghetti Carbonara. And if you’re at home, you can think of your holidays in Rome and make this carbonara!
The name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. In parts of the United States, the etymology gave rise to the term “coal miner’s spaghetti”. It has even been suggested that it was created as a tribute to the Carbonari (“charcoal men”), a secret society prominent in the early, repressed stages of Italian unification. It seems more likely that it is an urban dish from Rome, although it has nothing to do with the Roman restaurant of the same name.
It is a quick and easy recipe! Maybe you have seen a lot of recipes concerning Carbonara, but although I have decided that this recipe just shouldn’ t be missing on my blog 😉
Pasta with creamy cauliflower, broccoli and carrots sauce
- 500g spaghetti
- 150 g bacon, diced
- 2 cloves garlic, diced
- 5 egg yolks
- 2 tablespoons cream, (optional, is also fine without)
- 1 tablespoon grated Parmesan or Pecorino Romano cheese
- some salt, pepper
- olive oil
- Cook the spaghetti al dente (in enough salt water!) 😉 During this time, sauté the bacon and garlic in a pan using some oil. The take the pan out of the heat.
- Whisk 5 egg yolks with a little salt, the cream, and the grated cheese.
- When the Spaghetti is done, drain and enter them in the pan with a little heat and mix quickly with the bacon and oil. Add the egg mixture and again mix well. Serve with grated Parmigiano or Pecorino Romano cheese and fresh pepper!
Recipe from: http://www.emmiscookinside.blog
You like my recipes?
Then click HERE to subscribe to my newsletter and get all my new recipes for free!