The famous ” spaghetti alla carbonara”

Spaghetti alla carbonara.
ingredients: dose for four people.
spaghetti grams 400, guanciale grams 150, three eggs, three tablespoons of grated Parmesan cheese three tablespoons grated pecorino cheese, very little (lard) olive oil or butter garlic salt black pepper.

Cut the bacon into small cubes and fry it in a large pan greased (with lard) of olive oil; add a crushed clove of garlic and remove when it is well browned. Break the whole eggs in a dish and beat them well. Put a pot with plenty of salted water on the stove and boil the spaghetti when it boils. Drain a little al dente and pour into the pan where it sauces the bacon. Stir, remove the pan from the heat, add the beaten eggs, a pinch of black pepper, a spoonful of Parmesan and a pecorino. Stir until the eggs turn into a smooth yellow cream. Then add the remaining cheese, mix and serve in hot dishes. This is one of the most famous dishes of popular cuisine.

It is called “alla carbonara” because it was the base plate of the woodcutters who went to the Apennines to make charcoal and cooked penne not spaghetti; perhaps because in the mixing the pasta was better amalgamated. The lard is now replaced with butter or olive oil.Spaghetti alla carbonara.
ingredients dose for four people.
spaghetti grams 400, guanciale grams 150, three eggs, three tablespoons of grated Parmesan cheese three tablespoons grated pecorino cheese, very little (lard) olive oil or butter garlic salt black pepper.

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