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Spaghetti alla Carbonara
350 grams spaghetti lunghi
salt
4 cloves garlic, chopped finely
5 tbsp good quality olive oil
125 grams coppa, diced
4 eggs
125 grams freshly grated Parmesam cheese
freshly milled pepper
4 sprigs of parsley
Bring 5 l of water + 1 tbs salt to a rolling boil, add spaghetti
and boil for two minutes. Turn off heat, close pot and let spaghetti
sit for 8 minutes, then drain, but DON'T rinse Heat the olive oil
in a skillet with heavy base Add garlic and coppa and SIMMER until
coppa has turned pale In the meantiime, beat eggs with cheese and
pepper Toss oil, garlic, and coppa with spaghetti, stir in eggs-mixture
and sprinkle with al little chopped parsley
This, to me, is the ultimate carbonara: it is very simple , very
yummy, and another good thing is: this way the pasta stays al dente!
This trick works very well for all types of pasta: the general rule
to cook thin spaghetti for 2 minutes, thicker, shorter shapes for
3 minutes, then let SIT with heat switched off, covered, for the
indicated COOKING time. Works miracles!
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Carbonara 04