Spaghetti Alla Carbonara, South Tyrolean Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti or bucatini
- Black pepper, coarsely crushed
- salt
- 1 tablespoon olive oil
- 200 g bacon, South Tyrolean, diced
- 5 egg (s), whole
- 250 ml sweet cream, possibly with 15% fat content
- 150 g Pecorino Romano, freshly rated
Print Recipe
Pin Recipe Instructions
- Here is my favorite recipe for this dish. Spaghetti alla Carbonara means translated: in the manner of the Koehler woman. Koehler used to produce charcoal in piles in the forest. The resulting ashes are represented by plenty of black pepper.
- Cook the spaghetti in salted water until al dente.
- In the meantime, leave the diced bacon in olive oil. Whisk eggs, cream, half of the cheese and plenty (!!) of black pepper in a tall vessel with a hand blender.
- Drain the spaghetti, return to the hot saucepan and mix with the hot bacon. Then pour the egg mixture over it, mix and serve immediately. Serve with the rest of the cheese.
- This goes well as a wine e.g., a South Tyrolean Gewürztraminer or a Lagrein dark.
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