Classic Spaghetti Carbonara

⏱ 25 min · 🍽 4 Portionen · 🧂 6 Zutaten

Zutaten

  • 400 g spaghetti
  • 150 g guanciale (or pancetta)
  • 4 piece egg yolks
  • 1 piece egg
  • 100 g Pecorino Romano, grated
  • 1 pinch black pepper, freshly ground

Zubereitung

  1. Cook the spaghetti al dente in plenty of salted water per the package. Reserve a cup of pasta water.
  2. Dice the guanciale and render it crisp in a dry pan over medium heat.
  3. Whisk the egg yolks, egg and Pecorino with plenty of pepper in a bowl until smooth.
  4. Add the drained hot spaghetti to the guanciale, take off the heat, stir in the egg-cheese mix and loosen with a little pasta water into a creamy sauce.
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Classic Spaghetti Carbonara
📖 Culinse
italianpastaquickclassic

Classic Spaghetti Carbonara

The real Roman carbonara — no cream. It turns creamy from egg yolks, Pecorino and starchy pasta water alone. Crispy guanciale gives it the bite.

⏱

Kochzeit

25 min

🍽

Portionen

4

🧂

Zutaten

6

Original ansehen ↗

Nährwerte

pro Portion

650 kcal

Kalorien

28 g

Eiweiß

26 g

Fett

75 g

Kohlenhydrate

Zutaten

Für 4 Portionen

  • 🛒

Zubereitung

  1. 1

    Cook the spaghetti al dente in plenty of salted water per the package. Reserve a cup of pasta water.

  2. 2

    Dice the guanciale and render it crisp in a dry pan over medium heat.

  3. 3

    Whisk the egg yolks, egg and Pecorino with plenty of pepper in a bowl until smooth.

  4. 4

    Add the drained hot spaghetti to the guanciale, take off the heat, stir in the egg-cheese mix and loosen with a little pasta water into a creamy sauce.