Spaghetti alla carbonara is one of the typical Roman dishes, along with the gricia pasta, cheese and pepper and mythical extinct rigatoni with pajata .... sigh.
should use fresh eggs, I have a paranoia on the eggs and then use only those that come from the farm every week along with organic vegetables. Otherwise buy the ultra fresh chickens on the ground, those on the moon make the egg to the contrary ... (oh well)
Carefully follow the procedure, some small attentions make these unforgettable spaghetti!
For 2 persons:
-250 grams of spaghetti (yes, there are many, but I assure you that for 2 finiranno)
-1 uovo intero
-1 tuorlo
-1 fetta di guanciale
-una cucchiaiata di burro
-olio evo
-pepe nero & sale
-pecorino
Mentre l'acqua raggiunge il bollore, far sciogliere in una padella il burro e l'olio in parti uguali senza farli friggere. Aggiungere il guanciale tagliato a dadini piccoli e far rosolare velocemente. Non aggiungere sale.
Spegnere il fuoco e far raffreddare il tutto. E' importante altrimenti le uova verranno a frittata.
Una volta raffreddato, per una decina di minuti, aggiungere le uova precedentemente sbattute, tantissimo pepe nero e mischiare tutto per benino in the pan.
Drain the spaghetti and toss very hot leaving little watery in the pan, where the egg will cook in seconds. E 'therefore necessary to mix well. Be avoided to the fire again, the egg coagulates immediately. Only if we realize that too much water is left to right for a quick sfiammata heat.
Here. And, for intellectual honesty, I must admit that "the photographer" makes them better than me!
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