Carbonara is a classic Roman pasta dish, believed to have originated after World War II when American soldiers stationed in Rome introduced bacon and eggs. The addition of Grana Padano PDO enhances the flavor, allowing the crispy bacon, eggs, and pasta to blend together beautifully, resulting in a rich and savory dish.
Ingredients
- Spaghetti: 300g
- Bacon: 100g
- Egg yolks: 2
- Black pepper and Salt: to taste
- Grana Padano PDO Riserva, grated: 80g
- Heavy cream: 100ml
- Saffron: a pinch
Instructions
- Cook the Bacon: Cut the bacon into strips and cook it in a frying pan over medium-high heat until it becomes crispy. Remove it from the pan and set it aside.
- Prepare the Sauce: In a bowl, whisk together the heavy cream, black pepper, a pinch of salt, saffron, Grana Padano PDO Riserva, and egg yolks until they are well combined. Set the sauce aside.
- Cook the Pasta: Bring a pot of water to a boil, adding salt and the spaghetti. Cook it according to the package instructions. Drain the pasta, but remember to save some of the pasta water.
- Combine Pasta and Sauce: Add the drained pasta and the crispy bacon back into the frying pan. Over low heat, carefully pour in the prepared sauce mixture, stirring continuously. The residual heat from the pasta will help the sauce thicken and emulsify without scrambling the eggs.
- Serve: Plate the pasta and finish with a sprinkle of Grana Padano PDO Riserva and additional black pepper if you like.
