Carbonara, one of the most beloved sauces when it comes to accompanying pasta dishes. Perhaps that is why it has multiple variations that move away from its origins and include cream and onion. But the recipe we propose closely follows the one followed by the Accademia della Cucina Italiana. That means that eggs and cheese are the fundamental ingredients to prepare a sauce that goes very well with spaghetti.
> 200 grams of bacon.
> 150 gr. of pecorino (or parmesan) cheese.
> 1 egg.
> Salt to taste.
> Pepper to taste.
1. Cut the bacon into strips.
2. While you cook the pasta you have chosen, beat the eggs in a bowl, add the grated cheese, salt and pepper.
3. Beat until you get a creamy and homogeneous sauce.
4. In a frying pan large enough to sauté the pasta, add a splash of extra virgin olive oil and sauté the bacon. Then sauté the chosen pasta over high heat for about 30 seconds and turn off the heat.
5. In a serving bowl, pour the pasta, bacon and beaten eggs with the cheese. Mix well and enjoy a freshly made carbonara.
Difficulty: low.
Time: 20 minutes.
Servings: 4.
Calorie intake: 310.
