Spaghetti 320 g
Pillow 150 g
Medium egg yolks 6
Roman Pecorino 50 g
Salt
Black pepper

To prepare spaghetti carbonara, start by putting a saucepan with salted water on the fire to cook the pasta. Meanwhile, remove the rind from the bacon and cut it into slices and then into strips about 1cm thick. The advanced skin can be reused to flavor other preparations. Pour the pieces into a non-stick pan and sauté for about 15 minutes over medium heat, be careful not to burn it, otherwise it will release a too strong aroma.

Meanwhile, dip the spaghetti in boiling water and cook for the time indicated on the package. Meanwhile, pour the egg yolks into a bowl, add most of the pecorino cheese provided for in the recipe 6the remaining part will be used to garnish the pasta.


Season with black pepper, mix everything with a hand whisk. Add a tablespoon of cooking water to dilute the mixture and stir.
Meanwhile, the pillow will be cooked, turn off the heat and keep it aside. Drain the pasta al dente directly in the pan with the bacon and sauté briefly to flavor. Remove from heat and pour the egg and pecorino mixture into the pan, sauté the pasta to mix and if it is too dry you can add a little cooking water. Serve immediately the carbonara spaghetti flavoring them with the advanced pecorino and ground black pepper.

It is advisable to immediately consume spaghetti carbonara.

How can you enrich this recipe? First of all respecting your tastes, in the kitchen it is always very important! Otherwise, here are some very valid alternatives. For example, as an alternative to spaghetti, you can also use rigatoni or half-sleeves and instead of the cheek try with a stretched pancetta using a fat in the pan, oil or butter. Then replace the Pecorino or make a half with grated Parmesan. And to top it off, to make your carbonara even more substantial, you won't need to add cream! You can simply add a little cooking water to the pasta or use a combination of whole eggs and egg yolks: experiment to find the texture you prefer!

Thank you very much for paying attention. At the next cooking class, byeeeeeeee