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Which would be pancetta- (bacon-) free Carbonara, perfectly suitable to indulge in the last days of lent, in particular when you happen to having been given tons of extra fresh farms eggs.
Ingredients (for 2 persons)
2 tblsp freshly grated Parmigiano
1 egg
a little pepper
150g spaghetti
Bring a large amount of salted water to the boil and cook your spaghetti in accordance with the instructions on the packet or your own taste.
When they are almost cooked, whip together the egg, cheese and pepper in a large bowl. You should obtain a nice cream.
Drain your spaghetti and toss in the mixture and toss until everything is covered in the Carbonara cream.
Normally the heat of the hot pasta is sufficient to cook just enough the egg in the sauce, which should still be somewhat creamy,
If you can't be sure of your eggs' freshness or just would prefer it a little more cooked, you can cook the whole mass VERY BRIEFLY in an oiled pan.
Add more grated parmiggiano and pepper to taste.
Ingredients (for 2 persons)
2 tblsp freshly grated Parmigiano
1 egg
a little pepper
150g spaghetti
Bring a large amount of salted water to the boil and cook your spaghetti in accordance with the instructions on the packet or your own taste.
When they are almost cooked, whip together the egg, cheese and pepper in a large bowl. You should obtain a nice cream.
Drain your spaghetti and toss in the mixture and toss until everything is covered in the Carbonara cream.
Normally the heat of the hot pasta is sufficient to cook just enough the egg in the sauce, which should still be somewhat creamy,
If you can't be sure of your eggs' freshness or just would prefer it a little more cooked, you can cook the whole mass VERY BRIEFLY in an oiled pan.
Add more grated parmiggiano and pepper to taste.
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