The origin of carbonara is misteryous: maybe comes from the Umbrian Carbonari that teached this dish to the Romans in the Nineteenth Century, someone else argues instead that the inventor is Ippolito Cavalcanti, a Neapolitan noble man who published this recipe in one of his book.
It is also known that the spaghetti carbonara were born during the Second World War when the Americans brought in large quantities bacon and powdered eggs, which were part of military rations, by the inspiration of Roman cooks this dish was born so simple and yet very very tasty.
1 fresh organic egg per person
90 gr spaghetti per person (please do not use mass market pastas like barilla, but a good one possibly from Gragnano).
Pecorino or Parmesan cheese per person
Milk or cream if you like
DIRECTIONS: Put a saucepan containing plenty of water to boil, moderately salty again, in view of the fact that the pasta has a very tasty sauce with bacon and cheese.
Meanwhile, cut the bacon into small cubes or strips, put it in a pan without adding oil and leave it on the fire until the fat becomes transparent and slightly crisp, then remove from heat and let cool slightly.
Remeber to throw away the oil from the bacon otherwise pasta will be too heavy in your stomach…
Meanwhile, beat the eggs in a bowl then add the Parmesan cheese if you want to be light or pecorino and pepper….(to taste) To make it more creamy wou can use some milk cream, or a drop of milk.
Mix well all with the aid of a whip, then add the bacon.
Dropped the pasta and when it is ready, without skipping over the fire, drain and pour into the bowl and mix it together with the previously prepared sauce . Serve the spaghetti carbonara immediately and if necessary add more cheese and freshly ground black pepper .
Pay attention: The beaten eggs should never be combined with the dough on the fire, as this would cause the cooking of egg omelette obtaining an effect: the eggs must in fact be joined immediately after draining the pasta, trying to avoid them come into contact with the pots too hot.