Pasta carbonara with sweet Calabrian bacon
Ingredients:
- 400 g of spaghetti
- 150 g of Calabrian sweet bacon
- 4 eggs
- 150 g of grated pecorino romano
- Salt to taste
- Black pepper to taste
- Calabrian extra virgin olive oil
Preparation:
Cooking the Pasta: In a large saucepan, bring plenty of salted water to the boil. Cook the spaghetti following the directions on the package, until al dente.
Preparation of the Ingredients: In the meantime, cut the sweet Calabrian bacon into cubes or thin strips. In a non-stick pan, heat a drizzle of Calabrian extra virgin olive oil and brown the bacon until it becomes crispy.
Preparation of the sauce: In a bowl, beat the eggs and add the grated pecorino romano. Mix well until you obtain a homogeneous cream. Add a generous grind of black pepper.
Assembly: When the pasta is cooked al dente, drain it and transfer it to the pan with the sweet Calabrian bacon. Mix well, making sure that the pasta is well seasoned with the flavor of the bacon.
Adding the Sauce: Pour the egg and pecorino cream over the pasta, mixing quickly so that the sauce is distributed evenly. The temperature of the hot pasta will delicately cook the eggs, creating a creamy and enveloping sauce.
Service: Serve the pasta carbonara on plates with a generous sprinkling of pecorino romano and black pepper. This dish, rich in history and authentic flavours, is ready to be enjoyed.
The Heat of Calabrian Tradition: Pasta carbonara goes beyond its delicious flavour. Calabrian tradition teaches that the true pleasure of cooking is sharing food with others. Gather around the table, creating a traditional, warm and welcoming environment where the scent of sweet Calabrian bacon and the enveloping flavor of carbonara become vehicles for connection and sharing.
Pasta carbonara with sweet Calabrian bacon is a hymn to tradition, a dish that unites past and present, bringing the warmth of Calabrian cuisine directly to your table. Enjoy your meal!