Pasta alla Carbonara

Ask for this dish in every "Trattoria" here in Rome ,they will cook it for you for sure, because it's typical of Roman tradition.
The story of this pasta starts in 1800's when the men producing the coal cooked it, because it was extremely easy and cheap to find those ingredients at that age.
(Someone says that was invented toward the end of WWII when Allied soldiers traded bacon and egg rations to the Italians they’d just liberated)
More easy...cook it at home it's so easy and fast...

Eat it sipping a glass of red wine 'Chianti' , a typical wine from Tuscany Region.

Ingredients for 4 person
18 ounce (one pack) of spaghetti
3 strips of bacon, diced

7 oz. of cream (optional)
3 eggs
Black Pepper
1/4 cup extra virgin olive oil

pecorino or parmesan cheese grated 4 tablespoon

Heat oil in a pan, add in the diced bacon and stir fry till it is nice and golden and starting to get crispy. Mix cream (optional) and eggs together add salt to taste.

Boil pasta to al dente in a pot of water added with salt , then drain the pasta with a colander , and put the spaghetti in the pan.
Add the mixed eggs into the pan and stir quickly , eggs mixture should turn in a wonderful cream without lumps. Add the fried bacon.
Season with pepper. Add one tablespoon of cheese on every portion.

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