Comfort food.
Remember: no cream. We have cooked and eaten so badly carbonara pasta for so long that we still have to remind ourselves from time to time that some spaghetti alla carbonara As mamma commands, they will never carry cream.
Fortunately, the boom of Italian restaurants in Madrid It has taught us to recognize a good carbonara spaghetti recipe when we have it in front of us, even before tasting it. Now we know that never too much parmigiano reggiano for us.
Since we cannot go to eat this simple and delicious dish at one of our favorite restaurants, we continue the recipe by Andrea Eloísa García, chef at Oven Mozzarella Bar to satisfy our Italian whim at home. And it is that Italy, we will always love you.
Italy, we will always love you.
Spahetti alla carbonara originale: Recipe for 2 people by Andrea Eloísa García, chef at Oven Mozzarella Bar
INGREDIENTS:
200 grams of spaghetti
2 free-range egg yolks
200 grams of pancetta or bacon
120 grams of Parmigiano Reggiano cheese
black pepper to taste
fine salt to taste
ELABORATION:
1.Bring a pot of water to a boil with plenty of salt to flavor the pasta, and cook the spaghetti al dente (approximately 5-7 min). Reserve some of the cooking water.
2. Cut the pancetta or bacon into 1-centimeter-thick strips and brown in a frying pan.
3. In a bowl, beat the egg yolks, the grated Parmegiano cheese, the freshly ground black pepper and 1 tablespoon of the fat that the pancetta or bacon released when browning it.
4.When we have the pasta al dente, pour it hot directly onto the bowl with the mixture of egg, cheese and pepper and a little of the cooking water from the hot pasta, integrate everything very well and serve on a deep plate.
5.Over the pasta, grate a little more cheese and place the strips of pancetta or golden bacon. We can finish with a little more freshly ground black pepper.