Spaghetti alla carbonara (4)
Instructions
Dice the bacon and sauté the finely sliced onion over low heat in a saucepan with the olive oil until brown.
Beat the eggs in a pot and, in the meantime, boil the spaghetti in boiling salted water.
Al dente drain and pour into the pan of bacon; remove the Pan from heat, add eggs, a tablespoon of parmesan and pecorino and plenty of pepper.
Mix well, add two tablespoons of parmesan and two of cheese, stir and serve in hot dishes.
Ingredients and dosing for 4 persons
- 400 g of type pasta spaghetti
- 120 g of pork cheek
- 3 eggs
- 3 tablespoons of grated pecorino romano cheese
- 3 tablespoons of grated parmesan cheese
- Onion
- Olive oil
- Salt
- Abundant of pepper