This is one of the most delicious Italian pastas. Make carbonara for dinner

Italian carbonara is one of the most popular variants of pasta, i.e. pasta with sauce. Although the recipe is very simple, purchasing original ingredients may pose some difficulties. Don’t worry, there are substitutes easily available in Poland. The carbonara recipe may surprise you – we are used to it being pasta in a cream sauce. Nothing like that there is no gram of cream in real Italian carbonara. Which doesn’t change the fact that it’s creamy and simply delicious.

To prepare this recipe, you will need:

• about 200 g of spaghetti,
• 150 g guanciale or pancetta bacon,
• 75 g evening Pecorino Romano,
• 3 eggs,
• freshly ground black pepper (to taste),
• salt (for cooking pasta).

Boil the pasta al dente in salted water. Strain.

In the meantime, cut the meat and fry it in a dry frying pan. Guanciale and pancetta are Italian specialties that are not available in all Polish stores. You can replace them with smoked, raw pork belly. Use one that is fatty enough to render the fat. If there is little of it, you can add a little lard or butter.

Grate the cheese using the fine holes of a grater. Pecorino Romano is also an Italian classic, but you can replace it with, for example, the cheaper and more easily available Grana Padano.

Crack eggs into a bowl. Add most of the cheese (set aside some for sprinkling the pasta) and pepper. Mix everything vigorously with a fork until the sauce is creamy.

Place the hot spaghetti in the pan with the bacon. Mix the ingredients so that the bacon and fat coat the pasta. Turn off the burner under the hot pan.

Pour the egg and Parmesan sauce into the pan. Mix thoroughly. Wait until the sauce thickens slightly and immediately put the carbonara on plates. Sprinkle with the remaining grated cheese.

Sources: Terazgotuje.pl