Spaghetti alla Carbonara

The origin of spaghetti carbonara is somewhat controversial: some attribute it to the umbrian carbonari who would have taught this dish to the romans in the nineteenth century, others claim that the inventor was Ippolito Cavalcanti, a Neapolitan nobleman who published this recipe in one of his book.

It is also said that spaghetti alla carbonara were born during the Second World War when the Americans brought in large quantities bacon and powdered eggs, which were part of military rations, by the inspiration of the roman cooks this dish was born so simple and at the time same very tasty.

Ingredients

Spaghetti (350g)
Bacon (150g)
Pecorino cheese (100g)
Pepper
Eggs (4 yolks + 1 whole egg)

Elaboration

To prepare the spaghetti carbonara put a saucepan containing plenty of boiling water moderately salty, take into account the fact that the pasta has a very tangy dressing with bacon and cheese.
Meanwhile, cut the bacon into small cubes or strips, put it in a non-stick pan without adding a bit of oil and leave it until the fat becomes transparent and slightly crispy, then remove from the heat and let cool slightly.
Then beat the eggs in a bowl and add the cheese and grounded pepper (to taste). Stir well with a whisk and then add the bacon.
Finally drain the pasta and pour it into the bowl  and mix it together with the previously prepared sauce. Serve the spaghetti alla carbonara immediately and, if necessary, add more cheese and ground black pepper.