Carbonara

Pasta alla carbonara is an Italian pasta dish consisting of eggs, guanciale, and black pepper. Carbonara itself can be cooked in many other dishes such as meat, vegetables, chicken, seafood and so on according to taste. Carbonara sauce is thick white. Usual traditional carbonara made without cream or gelatine, but many chefs who add cream to thicken and strengthen the smell of cheese carbonara.
Carbonara is made from wheat flour dough after it's cooked, and served until cooked.

The classic Roman diet dish : bacon, eggs and cheese all heaped together with olive oil and black pepper. Carbonara is one of the great dishes of Rome and it is also quite simple and quick to make. 

serves 4

1 lb. Spaghetti
4 oz. diced Guanciale / Pancetta / Bacon
2 tsps olive oil
1 diced clove garlic
2 eggs
2 oz. (1 cup) grated Pecorino Romano Cheese (sharp sheep’s cheese)

•Put on a pot of salted water to boil for the pasta

•In a large deep pan, add a dash of olive oil and the diced bacon. 

•Let the bacon render over a low flame; pour off the excess fat.

•Return the bacon to the flame, add the 2 teaspoons olive oil and the garlic. Let it all fry until over low heat till the garlic is soft and the bacon is crispy. 

•While the bacon is cooking, beat the two eggs with salt and pepper till fluid.

•Let the spaghetti cook at full boil for five minuets and then take out three cups of pasta water; drain the spaghetti

•Add one cup of pasta water to the pan with the bacon, turn the flame up to medium, and add the pasta to the pan with the bacon. 

•Let the pasta cook in the pan, adding pasta water as needed until the pasta is al dente. Don’t add too much water at a time -- you don’t want this to be soupy -- just enough water, a few drops at a time, so that the pasta absorbes it. 

•When the pasta is done to your taste, take off the flame and toss in the egg mixture and the Romano cheese. Toss it well so that the mixture completely coats the pasta. 

•Cover and let sit for 2 to 3 minuets so that the heat of the pasta cooks the egg a little. 

•Serve with black pepper

(optional)

•If you want to do a vegetarian version of carbonara, substitute the bacon with peas, carrots and onions. Just fry the vegetables together with a table spoon of olive oil,  until they are soft.