Spaghetti Carbonara

The origins of the spaghetti carbonara recipe are obscure, but there is no doubt that this mouth-watering dish came from Italy. However, the word “carbonara” is more likely to derive from Italian word carbonari (charcoal workers) who liked to cook spaghetti carbonara. There is a great variety of recipes for this yummy dish. Here the traditional recipe that does not use cream.

You can serve it as the main course.

Spaghetti is a healthy meal as it is an excellent source of the B vitamins while cheese, bacon and eggs supply proteins and vitamins A and E.

Ingredients for Spaghetti Carbonara

• 300 g spaghetti
• 100-150 g  pancetta (or bacon)
• 2 eggs
• 50 g Parmesan cheese
• 1-2 garlic cloves (optional)
• 2-3 tbsp. olive oil
• Salt and black pepper to taste.

Recipe of Spaghetti Carbonara

• Pour water in pot, add salt and bring water to a boil.
• Drop spaghetti in pot and boil, stirring slightly.
• Put oil in pan. Add chopped garlic.
• Add chopped pancetta.
• Fry together over a medium heat.
• Separate the yolks from the white.
• Mix yolks with grated Parmesan until the cream.
• When spaghetti is done, drain water.
• Combine spaghetti with fried pancetta and yolk-cheese cream.
• Toss everything thoroughly and serve immediately.
• Sprinkle with Parmesan cheese; add ground black pepper to taste.