Spaghetti square with bacon and eggs
Spaghetti alla chitarra
Spaghetti alla Chitarra with bacon and eggs are the result of the uncertainty of the cook or partial absence of a component to prepare the dressing.
Not for fear of failure or fear of choosing, spaghetti alla Chitarra with bacon and eggs, come from two different situations.
You want to have to eat “Spaghetti all’Amatriciana”, but in the fridge there is only a jar with 2 tomatoes and you not have pork guanciale ?
Or our host, does not like “Spaghetti alla carbonara”, so what to do?
Simple, for this perplexity and indecision you can prepare “Spaghetti square all’indecisa”: Spaghetti alla Chitarra with bacon and eggs
Spaghetti alla chitarra (Spaghetti square)
Pork guanciale or Pancetta or Bacon
Extra virgin olive oil
Cheese Parmigiano Reggiano or Pecorino
In a pan put the extra virgin olive oil and onion, slowly cook the bacon, add a little wine and let it evaporate.
When the Guanciale starts to color and become crisp, add the tomato paste and the tomatoes.
Meanwhile cook the Spaghetti alla Chitarra in water with salt
At Three minutes at the end of cooking the sauce, add the eggs, mixing without stopped, otherwise the sauce becomes an omelet.
It possible adjust with salt and a little pepper or chilli and add the Parmesan or Pecorino.
The original recipes, “Spaghetti alla carbonara and Spaghetti all’Amatriciana”, are made only with pork guanciale
@DrTraverso titolare del Copyright 2017