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
Spaghetti Alla Carbonara, South Tyrolean Style
Spaghetti Alla Carbonara, South Tyrolean Style

Instructions

  1. 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.
  2. Cook the spaghetti in salted water until al dente.
  3. 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.
  4. 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.
  5. This goes well as a wine e.g., a South Tyrolean Gewürztraminer or a Lagrein dark.

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