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Pasta carbonara

Posted on Jan 23rd, 2020
by Irene Milito
Categories:
  • Italian recipes

Serves: 4

Ingredients:

  • 1 lb spaghetti (or bucatini or fettuccine)
  • 4 large eggs
  • 1 cup grated Pecorino Romano cheese
  • 3 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 ground teaspoon pepper
  • 1/2 lb pancetta or thick cut bacon, diced

Preparation:

Cook the pasta according to package directions. Reserve 172 cup cooking liquid. Meanwhile, whisk together the eggs, 3/4 cup cheese, parsley, salt and 1/4 teaspoon pepper in a medium bowl. Cook the pancetta/bacon in a large skillet over medium heat until browned and crisp, about 6 minutes. Add the pasta and 1/4 cup of the cooking liquid to the skillet, tossing to combine. Add the egg mixture and the remaining 1/4 cup cooking liquid and cook, over low heat, tossing constantly, until the sauce is creamy and the pasta is well coated, about 2 minutes. To serve top whith the remaining Parmesan cheese and pepper.

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  • Large eggs
  • Pancetta
  • Pasta carbonara
  • Pasta recipes
  • Pecorino Romano cheese
  • Pepper
  • Spaghetti (or bucatini or fettuccine)

Irene Milito

Chi sono

Chi sono

Ciao e benvenuti, mi chiamo Irene Milito e vivo a Cosenza in Calabria. Fin da piccola ho avuto la passione per la cucina e la vita sana in generale. Tutti i miei consigli sono sicuri al 100% e le ricette sono super collaudate, realizzare con ingredienti sani e semplici, ma soprattutto realizzate con tanto amore e passione per la cucina.

Ricette

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