La Strada Dolci e Caffe's spaghetti carbonara

Zharko Palushaj and Chef Benedetto Cracolici from La Strada Dolci e Caffé joined us in the FOX 2 Cooking School to prepare their spaghetti carbonara. You can find his recipe below.

La Strada Dolci e Caffé is located at 241 E. Merrill Street in Birmingham. For more information call (248) 480-0492.

Ingredients for 4

1 pound spaghetti
8 oz  of guanciale or bacon
4 eggs  yolks
1 eggs white
2 oz heavvy cream
4 oz pecorino romano
A teaspoon of extra virgin olive oil
salt to taste
A teaspoon ground black pepper

Cut the bacon or bacon to banner. Cook the spaghetti in plenty of lightly salted water. Beat the eggs with the cheese and cream in a bowl suitable for pasta. Fry the bacon with the oil in a frying pan over a medium heat, trying not to dry out. Drain the pasta, let it blow up a minute into the pan with the bacon. Pour into the bowl with the eggs, and stir quickly and with a minimum of energy; in this way the eggs Cook, blending with other ingredients and turn into a soft cream without lumps. Serve the spaghetti carbonara, sprinkle each dish with ground black pepper.