SPAGHETTI ALLA CARBONARA by: CucinaMuzzi

INGREDIENTS: 

SINGLE PORTION

100g      SPAGHETTI PASTA

1 tbsp    EXTRA VIRGIN OLIVE OI

30g        SMOKED BACON, SLICED IN STRIPS OR IN        CUBES

1             WHOLE EGG

2tbsp PARMESAN CHEESE OR PECORINO CHEESE

SALT as needed
BLACK PEPPER abundant

PROCEDURE:

1. BRING THE WATER TO BOIL FOR THE PASTA.
2. BROWN THE BACON IN CUBES WITH A TBSP. EXTRA-VIRGIN OLIVE OIL, SET ASIDE.
3. IN A BOWL, CRACK 1 WHOLE EGG, ADD 1 TBSP. OF GRATED PARMESAN CHEESE 1 TBSP. OF GRATED PECORINO CHEESE & FRESHLY GROUND BLACK PEPPER. SET ASIDE.
4. PLACE THE PASTA IN THE SALTED BOILING WATER AND COOK FOR 7 MIN. OR AS INDICATED IN THE PACKAGE. 
5. WHEN PASTA IS COOKED, PLACE THE PASTA INSIDE THE PAN WITH THE BACON.
6. ADD 1 TBSP. WATER FROM THE PASTA, MIX IN THE BOWL OF EGG AND CHEESE MIXTURE. MIX ALL THE INGREDIENTS, SERVE IMMEDIATELY TOPPED WITH GRATED PARMESAN CHEESE & BLACK PEPPER.

Note: This recipe uses the basic ingredients that you can find easily in the
supermarket. The original recipe calls for guanciale, not the smoked bacon,
and in Rome where it originates uses Pecorino cheese instead of the Parmesan

cheese. Here, salt is used only in the water for the pasta. I decided to

omit to add salt in the egg and cheese mixture, especially when I only use
Pecorino cheese. Usually, I use a mixture of Pecorino and Parmesan cheese.
Enjoy!