My nonna Angela used to say: “When you’re cooking for many – KEEP IT SIMPLE! When we have the children, grandchildren, cousins, nephews, nieces, and even grand-cousins for dinner, two or three simple dishes done well – a big salad, maybe, and spaghetti carbonara – are easier for me to handle and there’s less washing-up for Alberto!”
She is so right – my cousins, Francesca and Rina, and their husbands and children visited us this weekend and I prepared traditional spaghetti carbonara and big green salad for dinner – everybody was happy and having a good time!
- 400 grams/ 14 oz. dried spaghetti
- 4 eggs
- 4 tablespoons heavy cream
- 55 grams/ 2 oz. grated Parmesan cheese
- 55 grams/2 oz. grated pecorino cheese
- 1 tablespoon butter
- 150 grams/ 5 ½ oz. pancetta, finely diced
- Salt and pepper
- 1 teaspoon parsley, chopped to garnish (optional)
- Bring a large saucepan of lightly salted water to the boil. Add the spaghetti and cook according to the packet instructions or until tender, but firm to the bite.
- Meanwhile, stir together the eggs, cream, Parmesan cheese, and pecorino cheese in a bowl. Add salt and pepper.
- Melt the butter in a large saucepan, add the pancetta, and fry until crispy. Drain the spaghetti and add it to the pan while still dripping wet. Pour the cheese sauce over it. Remove the pan from the heat. Toss the spaghetti in the sauce until the eggs begin to thicken but are still creamy.
- Serve on warmed plates, sprinkled with pepper or parsley (of desired).
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