Carbonara classic paste

Carbonara classic Carbonara pasta is a classic Italian dish, originally from the province of Lazio - it's spaghetti with pieces of guanchiale (salted non-pigted pork cheeks) or pancetta, with pecorino cheese romano and freshly ground pepper. I'm a fan of this dish and therefore I hasten to tell you how to cook it. I can also add that the pasta of the Carbonara is the traditional food of the Italian coal miners, that is, a very satisfying and masculine dish! And so we choose products: spaghetti from hard wheat varieties, a piece of pancetta and pecorino cheese romano or parmesan. Spaghetti sauce is prepared only from cheese, eggs and pepper, but there are variations and using cream.

Carbonara classic Carbonara pasta is a classic Italian dish, originally from the province of Lazio - it's spaghetti with pieces of guanchiale (salted non-pigted pork cheeks) or pancetta, with pecorino cheese romano and freshly ground pepper. I'm a fan of this dish and therefore I hasten to tell you how to cook it. I can also add that the pasta of the Carbonara is the traditional food of the Italian coal miners, that is, a very satisfying and masculine dish! And so we choose products: spaghetti from hard wheat varieties, a piece of pancetta and pecorino cheese romano or parmesan. Spaghetti sauce is prepared only from cheese, eggs and pepper, but there are variations and using cream.

Ingredients:

• Spaghetti 200 g
• Pancetta 140 g
• Olive oil 5 tbsp. l.
• Eggs chicken 2 pcs.
• Cheese pecorino romano 130 g
• Pepper black ground 4 pinch

Instructions

• Step 1 To make a carbonara paste, take spaghetti, olive oil, pancetta, eggs, cheese and freshly ground black pepper.
• Step 2 Pancetta cut into bars.
• Step 3 Grate the cheese on a fine grater.
• Step 4 Eggs beat well with a fork.
• Step 5 Then add to them half of the grated cheese and 2-3 large pinches of black ground pepper.
• Step 6 Mix everything well.
• Step 7 Mix the remaining grated cheese with 2-3 pips of freshly ground black pepper.
• Step 8 Bring water to a boil (based on 100 g of spaghetti 1 liter of water), add 1-2 tbsp. l. olive oil and boil the spaghetti to the state of al dente.
• Step 9 Meanwhile, warm up 2-3 tbsp. l. olive oil and fry pancetta until the fat is clear, but do not overdry it. Then we remove the pancetta from the fire and let it cool to infuse eggs, the protein does not fold.
• Step 10 To make the sauce smooth, warm it over boiling water, gently stirring.
• Step 11 Then add the sauce into the frying pan and gently warm it up all the time.
• Step 12 Spaghetti is thrown into a colander, not much chilling water to keep the temperature of the paste for the thickening of the sauce.
• Step 13 Put hot spaghetti in a frying pan and quickly mix everything with the sauce. Serve the dish with cheese mixed with freshly ground black pepper.