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Charcoal Maker's Spaghetti Recipe
(Spaghetti alla Carbonara)

Central: Lazio
Servings: 1 person
Difficulty level: 1
Light Meal

Prep time: 00:15
Cook time: 00:15


GRATE the cheese.

BEAT the eggs in a bowl and season, to taste, with pepper. Add half the grated cheese to the eggs and mix well. If desired, a small amount of cream may be added to the egg mixture. This is not in the traditional preparation but it is often made this way.

Bring lightly-salted water to a boil for the pasta. Cook the pasta "al dente." Be careful not to overcook the pasta. When done, drain it.
In the meantime, CHOP the bacon.

Melt butter in a large skillet and fry the bacon, over high heat, until it is golden brown. Add the pasta to the bacon. Remove the pan from heat. ADD the egg/cheese mixture, stirring quickly to combine. The eggs should not be allowed to curdle.

Sprinkle the remaining cheese over and a little of the bacon. Season, to taste, with salt and pepper. Serve at once.

No one knows the origins of this popular sauce: some claim the black pepper resembles charcoal, while others suggest charcoal-makers developed this hearty and simple sauce for a fast and flavorful meal. In any case, it is one of Rome's signature dishes.

Montepulciano d'Abruzzo

Spaghetti 1 lb/500 g
Lean bacon /150 g
Eggs 4
Grated Parmesan cheese /50 g
Grated Pecorino-Romano cheese /50 g
Butter 2 tbs
Salt and freshly ground pepper to taste
Heavy cream (optional) 2-4 tbs

Chef's knife
Cutting board
Large skillet
Small skillet
Small bowl
Wooden spoon
Pasta pot



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