Spaghetti carbonara is one of the most famous dishes of the Italian culinary tradition. A first course cooked with simple but delicious ingredients, such as bacon, pecorino cheese and eggs.

Ingredients for the spaghetti alla carbonara recipe (4 people)

• 0.9 pounds of spaghetti;
• 0.25 pounds of pork cheek;
• 0.45 pounds of finely grated Pecorino Romano (about 6 ounces), plus more for serving:
• 4 medium eggs;
• Salt and black peppercorns to taste;

DIFFICULTY’	COOKING TIME	PREPARATION TIME
semplice	10′	15′

Nutritional values ​​for one serving
Energy		0 kcal
		0 Kj
Fats		0 gr.
	Saturated fats	0 gr.
	Monounsaturated fats	0 gr.
	Polyunsaturated fats	0 gr.
Carbohydrates		0 gr.
	of which sugars	0 gr.
Proteins		0 gr.
Salt		0 gr.
Dietary fiber		0 gr.
Cholesterol		0 gr.
Potassium		0 gr.

Preparation of spaghetti alla carbonara.

The pork cheek is a pork cut obtained from the cheek, it’s characterized by a lean part and also a fat part, which makes it particularly valuable and tasty.

To prepare our spaghetti carbonara let’s start cutting off the rind of the pork cheek. Then cut thin strips.

Turn on the heat and lay out the pork cheek strips on the pan. Brown the strips for a few minutes, sprinkle over the pepper.

Let it sauté, allowing the fat part of the pork cheek to melt and the meat is golden and crunchy.

We can remove the pork cheek strips with kitchen tongs and place them temporarily on a plate. Instead, leave the melted fat in the pan.

Now let’s separate the yolks from the egg whites. of the eggs. to get a great creamy egg use only the yolks, while the egg whites can be set aside for other recipes.

Let’s beat the egg yolks together with finely grated pecorino cheese, using a whisk or even a fork. Mix it together until we get a good creaminess.

Let’s start cooking the spaghetti by putting a large saucepan of water on to boil. When the water comes back to the boil, add the 0.9 pounds of spaghetti, lcook at a constant simmer until “al dente”. Check the cooking level of the spaghetti, then drain it directly into the pan with the melted fat of the bacon. Using a ladle, set aside a few parts of cooking water.

Toss the pan for a minute to finish cooking the spaghetti. If necessary add extra pasta cooking water to keep it saucy.

Remove the pan with the spaghetti from the stove, add the pork cheek strips with the creamy egg yolks and pecorino cheese. Let’s toss the pan with the stove off, mix the cream with the spaghetti.

Add the finely grated pecorino and the chopped black pepper to our spaghetti carbonara, now we are ready to serve it.

This recipe is one of the many versions that animate the debate on the true original recipe of this famous dish, there are several variations.