I feel a little stupid telling you this simple recipe here, because you probably know it anyway? It is not Venetian, but it is a classic of Italian cuisine and is always requested by tourists even in Venice.
IngredientiI always add a few extra ingredients to make the meal a little more exciting. But more on that at the end of the text. For 4 people you need:
320g spaghetti (I use the good ones from Barilla)
6 egg yolks
50g parmesan or pecorino cheese
150g bacon cubes
PreparazioneCook the spaghetti according to instructions in salted water until al dente. In the meantime, you can chop the bacon if you haven’t already bought bacon cubes. Nice little cubes with no more than 1 centimeter edge length. Then fry the bacon for 10 minutes over medium heat in a coated pan. Fry, do not burn! Don’t let me get complaints from the fire department again because of all the smoke alarms going off!
Separate the eggs and whisk the yolks, add the pepper and cheese and continue whisking until you have a uniform mixture. Hopefully you didn’t pour away the pasta water after cooking, because that’s what we need now: a ladle of it goes into the pan with the bacon. Add the noodles, stir briefly until the water has evaporated, remove from the heat and add the mixture with the eggs. Now stir vigorously once again! If you like the carbonara a little creamier, you can add some more pasta water at this point.
I always fry some vegetables with the bacon, broccoli florets or small tomatoes for example. It makes it more varied and vegetables are healthy, after all!
Buon appetito!
