Marco’s Favorite Spaghetti Carbonara Alla Papa
by Editorial Staff
Summary
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g of spaghetti
- 200 g bacon, lean, not too thinly cut
- 250 ml tomato (s), strained, from the can
- 200 ml cream or crème légère
- 2 tablespoons of parmesan, freshly grated
- 1 shallot (s), finely diced
- salt and pepper
- Herbs, Italian
- Cayenne pepper
- garlic
- 3 egg (s)
- olive oil
- White wine, dry
Print Recipe
Pin Recipe Instructions
- Cook and drain the spaghetti according to the instructions.
- In the meantime, cut the bacon into cubes 1×1 cm, removing the fat.
- Sweat the bacon in a large saucepan with the chopped shallot in a little olive oil for 3 minutes. Add the parmesan cheese, simmer briefly, then deglaze with a dash of white wine.
- Mix the tomatoes with the cream or crème légère and season well (a little salt, bacon bring some with you) and mix with the bacon and onion mixture. Simmer for 4-5 min.
- In the meantime the eggs have been beaten. Season the sauce slightly hot, stir in the eggs and immediately mix in the drained spaghetti with two wooden spoons. Heat again for 3 – 4 minutes so that the eggs can set a little, mixing constantly.
- A colorful salad and a good glass of Montepulciano go well with it.
- Of course, you can also use other types of pasta, e.g. short macaroni or escalope, but we like spaghetti best.
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