Recipes

TRADITIONAL SPAGHETTI CARBONARA

INGREDIENTS

320 g spaghetti
4 large eggs
180g freshly grated Parmigiano Reggiano Cheese (Parmesan)
200 g sliced bacon, diced

SEASONING & GARNISH

Crushed garlic, freshly ground black pepper and salt, to taste

METHOD

Whisk the eggs in a large bowl and add the grated parmesan. Season generously with freshly ground black pepper, set aside.

In a large pot of boiling salted water, cook the spaghetti al dente (cook the pasta just long enough so that it’s tender but firm and chewy when you bite into it). Once ready, drain well and reserve a 1/2 cup of the water.

Add the drained spaghetti into the bowl with the eggs and cheese and gently toss to combine using two forks, season with salt, to taste. Add reserved pasta water, one tablespoon at a time, if needed.

Pan fry bacon using your large Smeg frying pan, without seasoning, and let it sizzle over a low heat until brown and crispy.

Stir in crushed garlic if desired until fragrant, about 1 minute. Keep on a very low heat and pour in the spaghetti, egg and cheese mixture.

Now quickly, using tongs or a long fork, lift the spaghetti to combine and coat everything with the egg so it thickens but doesn’t scramble. Remove it from the heat and season with salt, to taste.

Serve and enjoy!!