Barilla for Professionals
Plate Photo Spaghetti alla Carbonara

SPAGHETTI ALLA CARBONARA

Servings
4
Preparation (average)
10'
Difficulty level
Easy

INGREDIENTS

  • 360 g Barilla for Professional Classica Spaghetti
  • 10 g Extra virgin olive oil
  • 200 g Pork cheek
  • 80 g Egg yolks
  • 80 g Pecorino cheese
  • 2 g Black pepper
  • 2 g Salt

PREPARATION

  1. 1.Cook the pasta following the directions on the package.
  2. 2.Meanwhile, sauté the bacon with the oil until it becomes crunchy.
  3. 3.In a separate bowl, mix the egg yolks, Pecorino, black pepper and salt.
  4. 4.Stir in 40 ml of cooking water to soften the mixture.
  5. 5.Drain the pasta al dente, mix with the crispy bacon.
  6. 6.Incorporate the yolk into the mixture and mix well over low heat until the sauce begins to thicken, but the eggs should not be overcooked.
  7. 7.Serve immediately.

CHEF'S NOTE

If you want to try your hand at a tasty alternative, we recommend our fish variant.

For those who are lactose intolerant, it is possible to replace the pecorino cheese with a lactose-free version or with another aged sheep's milk cheese that is naturally lactose-free.

Marcello Zaccaria

https://www.barillaforprofessionals.com/global/recipes/spaghetti-alla-carbonara/