Spaghetti carbonara
Spaghetti carbonara is one of the most popular pasta recipes around the world. There are many versions about the name of the dish. Some believe that carbonaria are involved in the pasta, others that the name is associated with the large amount of black pepper that is added to the dish, and still others refer to coal miners who need hearty food for hard work. The composition of the dish is no less controversial. But there are only two opinions here, whether you need to add cream to the sauce or not. The classic version of carbonara is made without cream, but the cream makes the sauce even more velvety, no wonder many people like it.
- 80 g Grano Padano or Parmesan cheese
- 6 yolks
- 200 g pancetta (dry-cured bacon) or guanchelle (dry-cured pork cheeks)
- 320 g spaghetti
- olive oil
- salt, freshly ground black pepper