spaghetti alla cabonara

 

a quick and easy recipe for you to try. spaghetti alla cabonara and not an ounce of cream can be found in this recipe!! this is the traditional Italian cabonara…a recipe borrowed from the famous Italian chef Stefano Bondi.

spaghetti alla cabonara
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spaghetti alla cabonara
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Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
  • 400 g spaghetti
  • 4 eggs
  • 100 g Parmesan cheese use Pecorino Romano if you prefer a more intense flavour
  • 120 g Pork belly flat piece
  • 1 clove garlic crushed
  • 10 tbsp extra virgin olive oil
  • knob butter
  • freshly ground black pepper
Servings: Units:
Instructions
  1. Heat the oil and butter in a pan and sauté the crushed, unpeeled garlic clove with the pork belly (cut into strips) over a low heat
  2. Put the spaghetti on to boil in plenty of salted water.
  3. Meanwhile, beat the eggs as you would for an omelette in a large bowl, adding the grated cheese and season generously with freshly ground black pepper.
  4. Remove the garlic from the pan, where the pork belly will now be nicely browned.
  5. At this point the spaghetti will also be cooked to a nice al dente consistency, so drain and transfer to the pan with the pork belly
  6. Allow the two flavours to merge, tossing and turning the spaghetti with two forks over a moderate heat.
  7. Remove the pan from the heat and transfer the spaghetti to the beaten egg and cheese mixture and combine well. Serve immediately while piping hot. "Molto squisito"
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