This is another recipe which is very typical in all Italy. The legend says it comes from Rome. Very often I see it made in blaspheme ways abroad, even if it’s quite easy to prepare.
It’s amazing. It has a creamy consistence thanks to the egg sauce, but there is also the crispy jawl.
Take a note of the very few ingredients (4 people):
– 400/450 g spaghetti
– 200 g jawl
– 4 fresh eggs
– 100 g pecorino
– Olive oil
– Salt and pepper
Bring a pot of salted water to the boil and cook spaghetti.
In the meanwhile, cut the jawl in small pieces and fry it in a pan with some olive oil.
In a bowl, mix the eggs, pecorino, some salt and pepper.
When pasta’s ready, put it in the pan with the jawl and mix it.
Put the egg mixture on pasta, turn the fire off and properly mix the spaghetti. the sauce must remain quite soft. Serve it to your guests immediately.
It’s really delicious! It’s very quick to prepare and I consider it a kind of comfort food. When you invite your friends for dinner it’s always appreciated and it doesn’t require a complicated preparation. So it’s good also if you have last-minute guests!
In a future post I’ll show you some bad interpretations of Carbonara abroad… I’m already scared about it! Aren’t you??