About this recipe:Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe! Note there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan.
150g bacon, cut into small cubes
3 egg yolks
1 whole egg
30g grated Pecorino Romano cheese
salt to taste
plenty of freshly ground black pepper
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Method Prep:5min › Cook:15min › Ready in:20min
Cook pasta in plenty of lightly salted water until al dente.
In the meantime, place the bacon in a frying pan without any fat (oil or butter) and fry until crisp.
In a bowl, whisk together the 3 egg yolks and 1 whole egg. Add the cheese, salt and some black pepper; whisk well. Finally, stir in the crispy bacon.
Drain the spaghetti, then immediately transfer to the bowl and toss well to coat in the egg mixture.
Serve straightaway and sprinkle with additional cheese and ground black pepper.
If the egg mixture becomes too thick, add a little of the cooking water from the pasta to dilute the sauce. But remember, the eggs should never be scrambled!