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Spaghetti Carbonara

Written on Monday, 20 December 2010 14:30

Easy and quick to make this dish will be loved by all those who like eggs. Try this delicious recipe in the original version and then if you want to make this dish more suitable for children avoid adding the pancetta.
You will not be disappointed in both cases!

Every 2 People

  • 200g of Spaghetti
  • 2 eggs
  • 100g of cubed Italian pancetta
  • 40g of grated parmigiano
    reggiano
  • extra virgin olive oil
  • salt and pepper

Start cooking the spaghetti in salted boiling water.
Meanwhile in a frying pan brown the diced pancetta in 2 table spoons of olive oil.
Beat the eggs in a bowl and add salt, the grated Parmigiano Reggiano and black pepper to your taste.
When ready, drain the pasta and put it in the frying pan with the pancetta.
Add immediately the beaten eggs with cheese.
On a very low flame turn the spaghetti until the eggs are cooked.
Serve straight away.