Spaghetti Carbonara

Ingredients for 4 servings:

• 500g spaghetti
• 150 g ham (pancetta) or other air-dried
• 3 tbsp olive oil
• 6 egg yolks
• 4 tbsp cream
• 100 g Parmesan or Pecorino or mixed
• 1 small onion(s)
• 1 garlic clove(s)
• Water (salt water)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Italian style

Cook the pasta in salted water until al dente. Heat the oil, cut the ham into strips, and sauté. Chop the garlic! Don’t press it; add it to the ham. Finely chop the onion and add it. Place the remaining ingredients in a bowl and mix well. When the spaghetti is al dente, first fold in the ham mixture evenly. Then combine this mixture with the egg mixture, pour everything into a stainless steel pan, and mix until the eggs begin to set. Finally, season with salt and pepper and serve immediately. Variation: In Umbria, grated Pecorino is used instead of Parmesan. Pecorino is more intense than Parmesan. Pancetta is a ham similar to Parma and actually belongs in carbonara. Since this ham isn’t always available, you should use air-dried ham. Never use cooked ham, and certainly not cured ham. You can also use 50% Parmesan and 50% Pecorino. Give it a try. My mother has lived in Rome for 40 years and says everyone makes carbonara differently. With or without garlic, with or without onions. Parmesan or pecorino, that’s more a matter of taste or belief. Carbonara needs cream, but it’s not a cream sauce.