From the inns of Trastevere on tables all over Italy. This dish "township" was born in Rome has gained international fame thanks to the simplicity of the basic ingredients: egg and bacon. The most commonly used types of pasta are spaghetti and rigatoni.
Ingredients for 4 people :
350 g spaghetti,
100g pancetta or bacon ,
1 clove garlic,
2 eggs,
70 g grated pecorino romano ,
1 bunch parsley ,
extra virgin olive oil ,
salt,
pepper
Preparation
Bring plenty of water to a boil in a pot. In the meantime, cut the bacon into strips and pour into a large pan with a little oil and garlic , peeled and crushed . Fry the bacon until it will be well browned, then remove the garlic . When the water for the dough will begin to boil, add salt and cook the spaghetti .
Beat the eggs in a bowl with a pinch of salt and a bit of cheese , then the proceeds scented with plenty of freshly ground pepper . When the pasta is cooked, drain , transfer to the pan with the bacon and sauté slightly , then lower the heat and add the beaten eggs . Mix everything together for a few seconds , then remove from heat . Pour the pasta dressed in a bowl or directly in individual dishes , add the parsley , peeled , washed and chopped, completed with the remaining cheese , stir and serve immediately. Follow me on Pinterest!
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