Spaghetti alla carbonara quick and easy recipe

Spaghetti carbonara how could they miss !!! Among the Italian dishes it is truly a classic, it is a simple dish to prepare, substantial and delicious, I do not like semi-raw egg, but the original recipe wants the egg to be cooked just with the heat of spaghetti ... I prefer to stir-fry all the ingredients together.

Ingredients for 2 people

180 gr of Spaghetti (or Vermicelli),
1 egg, pecorino romano
extra virgin olive oil,
salt and pepper,
100 gr. Of bacon

Preparation: 5 minutes Cooking: 10 minutes Execution: Easy

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How to make Spaghetti alla carbonara

In a pan with a drizzle of oil, just sauté the bacon,

beat the egg with pepper and pecorino romano (1 tablespoon),

In the meantime, you have cooked the pasta, drain it one minute before the cooking time indicated on the package, pour the spaghetti (I used the vermicelli) into the pan with the bacon, also pour the egg (even if in the real carbonara the egg does not it should be cooked in a pan, it should also be put in a glass bowl and pour the egg inside the bowl, turning ... but I prefer to pour everything in the pan to avoid the salmonella risk!)

turn and mix everything by removing the pan from the heat. add a few tablespoons of cooking water to give the dish creaminess and continue stirring. Serve and add a little more pecorino romano and a little pepper… GOOD APPETITE !!!

WINE PAIRING: Verdicchio (Marche) or Vermentini from the western Ligurian Riviera or Sardinia.

In this blog for wine pairings I have consulted the site most often: www.bodegasdevino.org