Spaghetti alla carbonara

Simple, quick and yet amazing food. Cooked spaghetti mixed with egg yolks, pancetta, pecorino, parmesan and garlic. Don’t worry about those raw egg yolks, if you mix them with the cooked spaghetti, the eggs will cook, retract and be great in the dish.

Ingredients:

Range for 4-6 servings: 500 g spaghetti (hard semolina) 150 g pancetta 60 g pecorino 50 g parmesan cheese + a little for sprinkling 6 pcs egg yolks 1 pcs garlic cloves olive oil water salt

Procedure:

1. Whisk the egg yolks in a bowl, mix them with grated Parmesan and pecorino
2. Cut the pancetta into cubes or noodles, sauté in a little olive oil, then fry the pancetta together with the crushed garlic clove, but remove it as soon as it starts to brown
3. Drain the finished spaghetti, leave some water at the bottom, immediately mix the spaghetti with hot oil and bacon and egg yolks (hot spaghetti and oil will ensure the heat treatment of the yolks!)
4. After mixing, arrange the spaghetti on plates and serve topped with grated Parmesan cheese.

Note:

Pecorino is a typical hard Italian cheese made from sheep’s milk. It has a creamy to cheesy light yellow colour. The flavour of the cheese is salty, distinctly savoury. It is similar in taste to the Czech cheese Niva.Pancetta – In Italy a type of bacon. This type of bacon contains strips of fat and adds rich flavour overtones to many traditional dishes. It can be bought in large supermarkets and Italian delicatessen shops.