Spaghetti Carbonara | Traditional Receipe

As an international translation company we have many different nationalities working for us. Serena, one of our Italian project managers, was asked the other day about Spaghetti alla Carbonara — the Italian way!

Often recipes are different around the world, even though they have the same name. So Serena took the time to do something different for us and share her traditional Italian dish. Hope you like it!

It’s a bit different from our normal blogs. Please see below for the English and Italian translations.

Here we go: Traditional Italian Recipe Spaghetti alla Carbonara

ITALIAN Version

Recipe: Spaghetti alla Carbonara

• Difficoltà: Bassa
• Cottura: 10 min
• Preparazione: 15 min
• Dosi per: 4 persone

INGREDIENTI:

• Pancetta, 150 gr.
• Olio d’oliva, 2/3 cucchiai
• Pecorino, 200 gr.
• Pepe, secondo i gusti
• Spaghetti, 400 gr.
• Uova di gallina, 3 tuorli + 1 intero

PREPARAZIONE:

1. Versate in una padella grande un pó d’olio d’oliva e della pancetta tagliata a cubetti.
2. Fate soffriggere la pancetta e spegnete il gas quando é ben cotta.

1. Nel frattempo sbattete in una ciotola le uova e aggiungete il pecorino, il pepe nero (secondo i gusti), un pizzico di sale e una noce di burro. Amalgamate bene il tutto.

1. Nel frattempo, mettete sul gas una pentola con dell‘acqua dentro per far cuocere la pasta. Quando l’ acqua bolle, aggiungete un pizzico di sale, e buttate la pasta che preferite, preferibilmente spaghetti. Fate attenzione a non far scuocere la pasta e a farla cuocere al dente, perché in fine verrà ripassata ancora in padella sul gas!
2. Aggiungete alle uova la pancetta e mescolate bene tutto.

1. Dopo aver scolato la pasta, mischiatela alle uova e alla pancetta e ripassate il tutto in padella a fuoco lento, per far cuocere l’uovo. Aggiungete ancora pepe e pecorino secondo i gusti. Mescolate bene la pasta con gli ingredienti a fuoco lento!

Buon Appetito!

English Version

Spaghetti Carbonara Receipe — An easy recipe for all to enjoy (Pasta Carbonara)

• Difficulty: easy
• Cooking Time: 10 mins
• Preparation Time: 15 mins
• Serves: 4

INGREDIENTS:

• Pancetta cubes: 150g
• Olive oil: 2/3 tablespoon
• Pecorino Cheese: 200g
• Ground black pepper for seasoning
• Spaghetti: 400g
• 4 Eggs: 3 egg yolks +1 whole egg

Cooking Method:

1. Heat a large frying pan on the hob, add the olive oil and the pancetta cubes and fry until lightly golden in colour.
2. Beat the egg yolks and the whole egg in a bowl, then add grated pecorino cheese, some black pepper, a knob of butter and mix everything well.
3. In the meantime, bring some water to the boil in a large saucepan and just when it starts boiling, add a couple of tablespoons of salt. Add the spaghetti and cook it for a further 8 minutes, or until “al dente”.  As the pasta will continue to soften in its own steam.
4. Drain the spaghetti well, tip into the frying pan with the pancetta and beaten eggs. Add more grated pecorino cheese and mix thoroughly.
5. Let everything cook slowly, on the hob, for one minute. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it creamy.
6. Add as much pepper and pecorino cheese as you want.

Enjoy

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