Recipe: Spaghetti Carbonara Spaghetti with Cheese and Spaghetti

Home Cooking Recipe: Spaghetti Carbonara Spaghetti with Cheese and Spaghetti


Let me talk about some things that I remembered when I was doing this pasta (you can skip the next two paragraphs = =) if you don't want to chat. I have an Italian girl in my group. I am very cute. A girl from Venice. I have a dinner party for everyone. I want to order a restaurant. I will ask everyone what they don’t want to eat. Australians and British people say they definitely don’t eat tofu. = =), the Italian sister said that she definitely does not eat Italian food. I said, oh, she said that the Italian food is not good here. I haven’t done it myself. (╯_╰)╭ I thought of one thing my friend told me. He went to London. Play, when the little friend in London picks up, he takes him to eat the fritters. He is very depressed. The people are very kind. The fritters are very rare in foreign countries. The taste is naturally not comparable to domestic, and at home. He is tired of eating this stuff and actually went abroad to eat. . . This kind of emotion is actually very easy to understand. Many foods are used to eating at home. I don’t think I like it a lot. When I am away from home, I think about it, trying to find it. I try it out at home. The name is exciting and the taste is Very different. Go back to this pasta. Spaghetti Carbonara is a classic pasta, the materials and practices are simple, but in general it always gives a particularly greasy impression. I think it's quite awkward, why? Even in foreign countries, in order to pursue thick white juice, many people add whipped cream or milk or butter to the sauce. In fact, the real spaghetti carbonara does not put these at all. This recipe has no light cream, milk, butter, and no American bacon. Only eggs, Italian bacon (pancetta, please refer to the tips below the recipe), pecorino cheese, olive oil, black pepper and pasta itself. Will be praised by Italian friends! per person. Please also refer to the tips for raw material substitutes.



  1. The cheese is rubbed into crumbs, placed in an empty bowl, and smashed into one whole egg. If you want the sauce to be thicker, you can add another egg yolk. Grind into black pepper and whipped until spare.

  2. Cut the Italian bacon into strips or diced, preferably with fat on each small piece.

  3. Take one of the pan and the soup pot.

  4. Heat the pan, add the olive oil, pour the chopped Italian bacon, fry over medium heat, do not cover the lid, oil to the fat, the bacon becomes slightly brittle and colored, be careful not to fry. If there is too much oil, you can use the kitchen paper to remove some of the oil.

  5. At the same time, add hot water and a little salt in the soup pot, boil over high heat, add pasta, medium to high heat until soft to cook (do not cook until fully cooked).

  6. Use the folder to remove the pasta and put it in a pan. Turn it over quickly with the bacon, turn off the heat, and let the pot and the noodles inside cool for a minute.

  7. Pour the first step of the sauce on the pasta (without additional salt), use the object holder to quickly flip the pasta, so that the noodles and bacon are evenly wrapped in sauce. Be careful to turn off the fire before doing this step, otherwise it may become an egg fried noodles. . .

  8. Plate, then sprinkle with a little black pepper and cheese crumbs, and eat immediately.


The biggest difference between pancetta and American bacon is that there is no smoking step, just pickling and drying, so pancetta has no smoky flavor. One of the most important basic ingredients in pancetta Italian cuisine, the aroma is more intense, the different parts contain different layers of oil, this pasta is recommended to use more fat parts, guanciale made with pig cheeks is also a very good choice. Of course, if you can't buy it, you have to use American bacon instead. Pecorino cheese is a hard cheese made from sheep's milk. The scent (smelly? = =) is heavier than cheese made from milk, but not as rich as cheese made from goat's milk. I use the mature pecorino cheese, so the taste is heavier. If you can't buy it, you can use the more common Parmesan cheese instead. But don't use Mozzarella cheese. . . It is recommended not to add extra salt in addition to cooking noodles, pancetta salt is relatively high, the salt will naturally be fried when fried, the cheese is salty, so salty enough. I use the No. 3 pasta, or I can use the most regular No. 5 or thicker straight pasta. You don't need to fully cook the noodles when you cook the noodles. Otherwise, heating to the pan will result in over-cooked noodles. It is easy to break when the surface is too soft. The last step must be turned off before the sauce is poured. The pot should not be too hot. Otherwise, the eggs in the sauce will be overcooked and become a scrambled egg with cheese. _-# The texture of the sauce can be used with eggs and boiled noodles. Control, do not like an egg that is too wet is enough, I think it is too dry to add some cooking water, like a thick sauce can add one egg yolk when adjusting the sauce.

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