Spaghetti Carbonara

Okay, let's go to the classic - ** spaghetti in carbonara **. It was lunch for centuries and is easy to prepare, but the quality of ingredients is different. It is a dish that encompasses a rich, creamy and slightly rusty taste.

Here's the T -Hero:

`HTML

Spaghetti Carbonara

This dish is a Roman property - always lazy and scared milk. Simplicity is the key and the secret is found in the quality of ingredients. Not in Roman sin - it is * required *. And you are not afraid of black pepper! It is a useful experience.

Sell ​​

4 Part

for the first time: 15 minutes

Time Cooking: 20 minutes

Ingredients:

• 1 pound of spaghetti
• 4 once (or bacon, if the fraud is not available), broken into 1/4 inch cubes
• 4 big egg
• 1/2 cup trapped cheese (best fresh syllable!)
• 1/2 tablespoons of black pepper
• salt (for pasta water)

Instructions:

Give a lot of water to rotate food. Add some generous salt. (Salt is essential for mass - it's not sent!)

Although the water goes up the world, make a fast -average page in a large pan. You want your thick hair but not brunastri. Remove page with a spoon location and installation. Don't worry when you start curling, so you want!

In a bow, they already have eggs, Roman breast platform and black pepper. It is important to grind in some way * to prevent the eggs from corruption. (can add an egg to add wheat sauce.)

It works quickly and adds hot water spaghetti. It is important to add everything at the same time when you are not tired.

Of course, pasta, about 1/2 contact with reserved pasta. Correct the spaghetti in the pan with the cheek. Rowetu pasta quickly to understand income fat.

Add the reserved page and reject it again. Serve suddenly and decorated with a Roman spine and PSA -nor. (a little more pepper ever injured!)

This dish is best served immediately. There is great protection and the melted taste is good. I remember that the grandmother who teaches this recipe has always launched the importance of high quality ingredients. It is ahead of Italy, here in your food.

`

** Views and History (if necessary): **

• Fene carbonara roots: The origin of the carbonar is first, but it is cadm in Rome in the 17th century and can use a place previously filled. Emulsion consists of eggs, cheese and fat: it is an elegant carving. ** My experience: ** Growth, my mother once made. It was not elegant, but it was * perfect *. The secret is delicious: sell cheese, handle the wealth of pedal and collect density. It is a dish that tells the story and story of traditional history, families and simple ingredients.
• ** pepper: ** Write a little smoke smoke by adding pleasant depths and not excessive.

Should I make the difference, perhaps a herbal version or maybe another elegant?