RECIPE: HOW TO MAKE SPAGHETTI ALLA CARBONARA FROM VATICAN CITY

Spaghetti alla Carbonara is a classic Italian dish characterized by its delicious combination of pasta, egg, pancetta, pecorino cheese and black pepper. Although its exact origin is uncertain, it has become one of the most emblematic dishes of Italian cuisine.

Ingredients of Spaghetti Carbonara

400g of spaghetti

200g pancetta or guanciale, cut into strips

4 eggs

100g grated pecorino cheese

Ground black pepper to taste

Salt to taste

Preparation of Spaghetti alla Carbonara step by step

In a large pot of boiling water and salt, cook the pasta according to package directions until al dente. Drain and reserve a little of the cooking water.

In a large skillet, cook the pancetta or guanciale over medium heat until golden and crispy. Remove from heat and reserve.

In a bowl, beat the eggs together with the grated pecorino cheese and a generous amount of ground black pepper.

Place the cooked pasta in the pan with the pancetta, mix well and add a little cooking water if necessary to create a creamy sauce.

Remove the pan from the heat and add the egg and cheese mixture, stirring quickly so the eggs cook in the residual heat and form a silky sauce.

Serve the Spaghetti alla Carbonara hot, sprinkled with a little more grated pecorino cheese and ground black pepper to taste.

Enjoy this exquisite traditional Italian dish in the comfort of your home!