Spaghetti Carbonara

Submitted by Aldus on Fri, 29/02/2008 - 20:35

Summary

Yield	Servings
Prep time	20 minutes
Categoria Ricetta	Primi piatti romani

Description

An all-time roman dish!! Very simple and quick, always present on roman tables

Ingredients

150	gr	guanciale
100	gr	pecorino
350	gr	spaghetti
5		uova
2	Cucc.	olio
		pepe nero

Instructions

Spaghetti alla Carbonara Cook spaghetti in a large kettle of boiling salted water according to package directions, until al dente. Pasta must be al dente because you have to finish cooking it in the sauce.
In the meantime, simmer bacon in a wide frying pan with the olive oil, stirring, until it browns on all sides.
Beat the eggs with a pinch of salt, the grated cheeses and light cream. Season to taste with pepper, if you like.
Drain spaghetti very well, pour into the frying pan and stir in order to flavor pasta. Then add the beaten eggs. Stir accurately, keeping the pan lightly lifted over the flame to avoid eggs cook: they must warm up, not cook! The secret of this creamy first course lies in this step.
Serve immediately.

Notes

The origin of this recipe is uncertain. Somebody says it was taken from Umbria to Rome by revolutionaries in the nineteenth century; other people say it belongs to a Neapolitan noble, Ippolito Cavalcanti, who published this recipe in a book of yours. But the great surprise for you is another version: this dish could derive from the union of ingredients and ideas between the U.S.A. soldiers, arrived in Rome in 1944, and the chefs of the local restaurants. The soldiers had got bacon and powdered eggs, the chefs their fantasy and so this creamy first course was born.