Summary
| 份额 | |
|---|---|
| 准备时间 | 20 分钟 |
| Course | Pasta First Course |
| Cuisine | Lazio Italian |
描述
It is said this dish has been invented during world war II. At that time, US troops arrived in Roma, brought in lots of eggs and bacon, that perfectly combined with local Rome cooking way.
配料
| 400 | Gram | spaghetti |
| 4 | eggs | |
| 200 | Gram | pancetta |
| 100 | Gram | Parmigiano Reggiano cheese (grated) |
| black pepper | ||
| salt | ||
| 1 | Teaspoon | extra virgin olive oil |
| 2 | Tablespoon | heavy cream (optional) |
方法
1. Place a large pot of cold, salted water on the stove.
2. Heat the olive oil in a frying pan and add the pancetta (Italian bacon). Fry on a very low heat until the fat melts and the pancetta is slightly crispy.
3. When the water is boiling put the spaghetti in the pot. The cooking time of spaghetti is indicated on package.
4. Lightly beat the eggs, salt in a bowl.
5. When the spaghetti is done, drain it well. Put the beaten egg, cooked pancetta (including the melted fat), and spaghetti into pasta pot. Mix them as soon as possible.
6. Transfer the food to dish plate.
7. Add cheese and black pepper, serve at once.
备注
Pancetta is Italian bacon, it is usually not smoked and less fatty compared to American style bacon. If pancetta is not available American bacon may be used (remember to throw away about half the melted fat in step 5)
In step 4, if u like, can add some cream into egg and salt, to beat together.
In step 5, make sure to mix all the ingredients and serve very quickly, otherwise the egg will be too dry and sticky.
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