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Spaghetti alla carbonara

– 500g of APLUVIA Cooking – Golden Line spaghetti
– 200g of bacon
– 4 eggs
– 30g of grated pecorino cheese
– 1 clove of garlic
– APLUVIA Cooking – Organic – Green Line extra virgin olive oil
– salt and pepper

In a pan, preferably made of terracotta, heat the extra virgin olive oil, brown the garlic and then remove it. Then, add the bacon cut into small cubes and when brown, remove the pan from the heat and keep it warm. Whisk the eggs in a bowl with the grated pecorino cheese. Meanwhile, cook the spaghetti “al dente” (not overcooked), drain them, pour them into the pan with the bacon and place the pan back on the flame. Let it warm up for a while and then pour the pasta and the bacon into the bowl with the eggs. Mix it quickly, sprinkle with the pepper and serve.

There are different stories about the origin of the name of this dish. The most credible story is the one about some people who worked on the mountains near Rome making charcoal from wood. They used to cook their pasta with eggs, bacon and pecorino cheese. During the German occupation of Italy, many Romans who found shelter on the mountains learned this recipe and when they returned back to the city they spread the word. As far as the bacon is concerned, it would be better to use a lean cut. And never use smoked bacon.