Sauce No. 14 for Pasta...Spaghetti alla Carbonara

This dish is eaten mostly in the south of Italy. In Greece, everybody is talking about Carbonara and you will have it in a different fashion anywhere you go. Some put fresh cream, others put fresh cream and mushrooms, while others put ham slices instead of cubed bacon. It is very simple: only egg yolk, smoked bacon, and parmezan cheese are used.

You will need:
Serves 4
- 100 gms. of spaghetti per person.
- 1 liter of water per 100 gms of spaghetti to boil spaghetti in.
- 300 gms in one piece of good smoked bacon, diced.
- 4 egg yolks beaten very well. One egg yoke per person.
- 200 gms of freshly grated Parmezan cheese (Parmigiano Reggiano).
- 2 Tbsp. olive oil (prefer Greek extra virgin Kalamata olive oil).
- Salt and plenty of freshly ground black pepper.

- Add and mix half of the freshly grated Parmesan cheese into the well beaten egg yolks, add freshly ground pepper, mix and set aside.
- In the meantime, in a deep sauce pan, fry bacon in some olive oil.
- Boil spaghetti one minute less than prescribed on the box.
- Using a special claw-like spaghetti spoon, take the spaghetti from the water they are boiling in and drop into the fried bacon and mix. Turn off heat.
- Add all the egg yolks/Parmezan mixture into the spaghetti/fried bacon.
- Add 1 ladel of  water the spaghetti boiled in.
- Mix the whole lot vigorously.
- Sprinkle with the rest of the Parmezan and freshly ground pepper.
Serve immediately and Bon Appétit!


Popular posts from this blog

Tilapia Fish Saute In Fine Fresh Butter, Lemon And Tarragon.

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.