The legend says that in Naples, at the end of 1944 an American soldier, hungry and not satisfied of the poor
and simply spaghetti dish, put inside lots of ingredients, all the stuff he had in his military backpack: egg
powder, bacon and milk cream. So the first “carbonara” was born, which has been harmonized and
nowadays is one of the most famous Roman spaghetti dish!
The preferred pasta to use is spaghetti or fusilli,one fresh egg each and good quality of bacon.
Ingredients for four people; Total time 16’
14 oz spaghetti or fusilli
7 oz of bacon
3 tablespoons of Parmigiano
3 tablespoons of pecorino (the roman one!)
4 eggs
1 Garlic clove
Extra virgin olive oil
Salt
Pepper
Directions
Cut the bacon in small pieces and along with the garlic put it into a large frying pan with one tablespoon of
extra virgin olive oil, until the bacon is crispy. Then take the garlic out and let the bacon rest.
In a bowl mix 2 egg yolks and 2 whole eggs with the cheese (parmigiano and pecorino) adding salt and
pepper, until you’ll obtain a homogeneous cream.
While you prepare the cream, boil the pasta in salt ed water.
Be sure to drain the pasta “al dente” which must be quickly mixed with the cream and the crispy, hot
bacon.
Serve very hot with a generous help of pecorino and parmigiano cheese.
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