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SPAGHETTI ALLA CARBONARA

TYPICAL ROMAN RECIPE
IF YOU ARE PLANNING ON GOING TO ROME, YOU HAVE TO HAVE THIS !!

INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME: 30 MIN          COOKING TIME: 15 MIN          SERVINGS: 4          COST: LOW
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4 EGGS + 2 YOLKS

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1/2 LB. SWEET RIGATINO OR GUANCIALE. YOU MAY SUBSTITUTE WITH BACON. GET ONE THICK SLICE AND CUT IT  IN SMALL CUBES

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1/2 CUP (100 GR.) (4OZ.) FRESHLY GRATED PARMIGIANO CHEESE OR PECORINO ROMANO

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1/4 CUP MILK

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SALT AND PEPPER TO TASTE

INGREDIENTS FOR PASTA
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1 LB. SPAGHETTI

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WATER

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SALT TO TASTE

RECIPE

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IN A MEDIUM BOWL, PUT THE EGGS AND YOLKS, BEAT WITH A FORK. START BOILING THE WATER TO COOK THE PASTA.

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ADD THE PARMIGIANO (I PREFER THIS CHEESE, BUT THE REAL RECIPE CALLS FOR PECORINO ROMANO). ADD THE MILK, PEPPER AND SALT

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STIRR ALL INGREDIENTS AND SET A SIDE

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IN A LARGE FRY PAN, OVER MEDIUM HEAT, PLACE THE PANCETTA AND MORE BLACK PEPPER. NO OIL, THE PANCETTA WILL PRODUCE ENOUGH. 

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COOK TILL THE PANCETTA IS CRUNCHY

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DRAIN THE SPAGHETTI AND PLACE THEM IN THE FRY PAN WITH THE PANCETTA, OVER LOW HEAT

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THIS IS THE DIFFICULT PART !!
ADD THE EGG MIXTURE, CONSTANTLY STIRRING OVER LOW HEAT. YOU ARE NOT MAKING SCRAMBLED EGGS!! THE EGG MIXTURE MUST REMAIN CREAMY!!

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WHEN THE EGGS ARE COOKED AND CREAMY THE CARBONARA IS READY

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SERVE HOT WITH EXTRA PARMIGIANO CHEESE. I SUGGEST TRYING THIS RECIPE BEFORE HAVING GUESTS OVER, SOMETIMES IT'S TRICKY, BUT CERTAINLY DELICIOUS!!!

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  • recipes
    • NEWS
    • Appetizers
    • First courses
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    • Side dishes
    • Desserts
    • Pizza recipes
    • Christmas recipes
    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES