'Chef Cooks at Home' initiative - Spaghetti Carbonara by Belizar Miloš

Spaghetti Carbonara is a traditional Italian dish whose origin has sparked many a theory. One of them tells a story from Rome, where this dish first appeared in 1940s. After the Allies banished the German forces from the area, they distributed food to the hungry people of Italy, including a big quantity of bacon and powdered eggs.

This recipe has been brought exclusively to you by chef Belizar Miloš, chef of the restaurant Agava in Zagreb (2 toques Gault&Millau Croatia).

Ingredients:

20 dg spaghetti

10 dg pancetta or goder

2 eggs

5 dg Pecorino Romano cheese

3 dg Parmigiano Reggiano cheese

3 ml extra virgin olive oil

Salt

Black pepper

Method:

1. Put pasta into a pot of boiling water. While the pasta cooks, dice the pancetta.

2. Grate the cheeses and mix them with one entire egg and one extra yolk. While adding olive oil, whisk into a creamy mixture.

3. Fry pancetta in a pan with no added fat of any kind and add cooked pasta. First, add 2 dl of remaining water from cooking the pasta, then add the previously prepared cream. Optionally, add more water to achieve the desired level of creaminess.

4. Spice the dish up with salt and black pepper, and serve.

You can check out the video recipe here: https://www.facebook.com/chefkuhadoma/videos/594624687816697/

Have a nice meal!