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Spaghetti with carbonara

Sofitel Roma Villa Borghese – Settimo Roman Cuisine & Terrace - Chief Giuseppe D’Alessio

Spaghetti with Carbonara

Ingredients (for X people)

  • Spaghetti 350gr
  • Bacon 120gr
  • Pecorino romano 20gr
  • Parmesan or grated Parmesan (optional) 20gr
  • 2 egg yolks
  • Salt
  • Pepper


1. Pasta Preparation

Put a pot of water on the stove and bring it to a boil.

Throw the pasta, taking into account the cooking time: it must be ready with the bacon


2. Bacon Preparation

In the meantime, cook the bacon in a pan without oil, over low heat: brown it until it becomes crispy (about 7-8 minutes)


3. Sauce Preparation

Mix the egg yolks with the pecorino and parmesan cheese, adding 40-50 g of water.

Mix with a whisk so that the yolks become creamy. Add salt and pepper.

Drain the pasta al dente, without drying it too much (or keep a little of the cooking water), and put it back in the pan. It is important that the pasta is seasoned off the heat.

Immediately season with the bacon and its fat. Mix well.


Pour the egg yolk mixture over the spaghetti and mix, without making lumps, always away from the heat.


Serve immediately, topped with grated pecorino and ground pepper !


 

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(*) Average meal price calculated on the basis of starter and main course or main course and dessert, excluding drinks, menu and promotional offers. The average price is an estimate only, calculated according to the prices provided by the restaurant. Depending on the country, the average price may or may not include all taxes.