Pasta Carbonara is probably one of the most popular Italian recipes. Its origin is not clear but probably it was born in Rome after the second World Word when the Anglo-American soldiers introduced bacon in Italy.
Now it is eaten and cooked in all the cities of Italy and everyone has its own recipe. In fact, there are a lot of versions of the Pasta Carbonara’s recipe but the ingredients are always the same: pasta, eggs, cheese (Pecorino or Parmigiano Reggiano) and sliced cold cuts (generally bacon).
The most used type of pasta for Pasta Carbonara is surely spaghetti but also other types of pasta like penne or fusilli can be used.
Ingredients for 2 persons
-200 grams of pasta;
-100 grams of sliced bacon;
-50 grams of Parmigiano Reggiano or Pecorino;
Pasta, eggs, pepper and bacon can be easily bought in grocery stores. Pecorino and Parmigiano Reggiano can be found in specialized shops or online (here are grouped the best deals available on the online marketplaces for food and beverages: http://www.oshopy.com/Home-and-Garden/Foods-and-Beverages/).
Cooking Pasta Carbonara is very simple.
Firstly, you have to boil the pasta.
While the pasta is cooking, in a pan you have to heat olive oil and then to toast the bacon inside.
In a small bowl whisk one whole egg, one yolk, a little salt and cheese since it has become homogeneous.
When pasta is boiled, you have to add to it the sauce previously created and bacon, mix it, add pepper and then Pasta Carbonara is ready!
This is a light version of Carbonara. In fact, it is possible to use two whole eggs or to add soul cream in order to create a more creamy sauce.
Bacon can be replaced by speck, ham or other sliced cold cuts.
You can add parsley, salt, olive oil or decorations as you prefer.
Enjoy your meal!