Spaghetti carbonara is one of the best known dishes of Italian cuisine, although it is often done wrong. Here is the original recipe.
Spaghetti Carbonara is one of the most appreciated dishes of Italian cuisine, even if it is a rather recent recipe: according to one of the most accredited hypotheses, Carbonara was invented in Rome in the days of the Italian liberation in 1944 with the ingredients brought by American soldiers: eggs and bacon, to which add the pecorino romano. Carbonara pasta is one of the recipes that is most often misrepresented in kitchens outside Italy: one of the most common mistakes is preparing it with chicken or cream, or the sauce is cooked. The original recipe of the carbonara instead provides that the sauce is raw, it will be the heat of the pasta to thicken the egg with the pecorino cheese creating a very creamy sauce.
Fill a large saucepan with water and bring to the boil. Salt the water and add the pasta. When the pasta is ready, drain the water using a colander.
While the pasta is cooking fry the pancetta over a medium heat, stirring often.
Add egg yokes to a large bowl, season with black pepper and add the parmesan. Mix together well with a whisk or a fork.
Add the pasta to the pan with the pancetta and mix well.
Add the pasta and pancetta to the egg yolks and mix well, coating the pasta.
Serve immediately and top with the extra cheese and season well with black pepper.
