The first time I made Carbonara was in junior high cooking class. We were making dishes from around the world, and it was so delicious I’ve made it many times since!
When I make carbonara, I try to make everything go as smoothly as possible while also moving as quickly as possible. I also like to have a second pair of hands to help me move along quickly too.
I’ve also used many types of parmasean/romano mixes. I’ve used fresh cheeses and dried cheeses. And though they have always worked, fresh is best, but Aldis brand bottled cheese is the best bottled I’ve worked with. These is also a Kraft brand bottle that has real cheese in it, and that works too, but Aldis melts quicker and more evenly.
- Bring to a boil 7 cups of water. Add 12 oz of Spaghetti and cook for 15 minutes while stirring occasionally.
- In a big serving bowl, mix together 2 eggs and 3/4 cup of grated parmasean and romano mix cheese.
- Once the spaghetti is cooked, move quickly. Put 1 cup of spaghetti water into the egg and cheese mixture and stir like crazy until homogeneous. Place to the side one extra cup of spaghetti water, strain the spaghetti, shake twice, then quickly transfer into serving bowl and immediately start stirring. Stir until everything looks homogeneous, add 1 tbsp of butter, and if desired add extra water to loosen the cheese sauce.
- Serve and enjoy!
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