Hello Everyone,

Here is a Italian recipe for you.

🇮🇹 Spaghetti Carbonara

This cheesy pasta dish is an Italian favourite. There are many theories for the origin of the name carbonara, which is likely more recent than the dish itself.Since the name is derived from carbonaro (the Italian word for 'charcoal burner'), some believe the dish was first made as a hearty meal for Italian charcoal workers.

Ready in: 30 minutes
Servings: 4

Ingredients

100 Grams Bacon or Pancetta
100 Grams Parmesan Cheese
3 Large Eggs
350 Grams Spaghetti
2 Garlic Cloves
50 Grams unsalted Butter
Salt to taste
Freshly grated Black Pepper to taste

1. Put a large saucepan of water on to boil.

2. Finely chop the bacon or pancetta.

3. Finely grate the parmesan cheese.

4. Beat the eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.

5. Add 1 tsp salt to the boiling water and add the spaghetti. When the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente.

6. Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.

7. While the spaghetti is cooking, put the butter into a large frying pan or wok and as soon as the butter has melted, tip in the bacon and garlic.

8. Leave to cook on a medium heat for about 5 minutes, stirring often, until the bacon is golden and crisp. The garlic has now imparted its flavor, so take it out with a slotted spoon and discard.

9. Keep the heat under the bacon on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the bacon. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.

10. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.

11. Take the pan of spaghetti and bacon off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.

12. Add extra pasta cooking water to keep it saucy (a few tablespoons should do it). You don’t want it wet, just moist. Season with a little more salt, if needed.

13. Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a generous grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

This recipe really sounds delicious ❤😍
I'm gonna give this recipe ago, what do you think? ❤
All the best,
LuckyEthel (Caroline) 🇬🇧