Καρμπονάρα

Δοκιμάστε μιά απολαυστική μακαρονάδα απ΄την Ιταλία που έχει κατακτήσει τον κόσμο! Η συνταγή της Άντζελας Νικολέττου ακολουθεί τον παραδοσιακό τρόπο προετοιμασίας χωρίς κρέμα γάλακτος.

Carbonara Source: supplied by Angela Nicolettou

Carbonara

Ingredients

250g pancetta, cut into strips

1 clove garlic, crushed

1 tbs olive oil

3 eggs

100g grated pecorino or parmesan, plus extra to serve

2 tbs parsley, chopped plus extra for garnish

1 pkt spaghetti

Method

Bring a large pot of salted water to the boil and cook the pasta. Drain and reserve a cup of the cooking water.

Heat a fry pan with 2 tbs olive oil and add the pancetta and garlic. Cook for a couple of minutes until golden and remove from heat and set aside.

In a large bowl (that will fit the pasta when ready) add the eggs and lightly beat. Add the grated cheese and parsley, mix and season with black pepper.

Add the cooked pasta and mix, adding a little of the cooking water to make the sauce a bit creamier. Place the pancetta back on the stove to heat through and then add to the pasta. Mix through and serve.

Serve with extra cheese and a garnish of parsley.

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