Spaghetti Carbonara

Last Updated on August 11, 2024

Pasta served mixed with fried pancetta or English bacon, eggs, cream and parmesan cheese.

Ingredients:

400 g of spaghetti 200 g spaghetti or English bacon 80 g grated Parmesan cheese 125 ml cream 3 pcs garlic cloves 3 pcs whole eggs 2 pcs yolks

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1 tbsp olive oil ground black pepper salt

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water to cook pasta

Procedure:

Cook the spaghetti in lightly salted water, then rinse with warm water, drain and keep warm.

In a non-stick frying pan over medium heat, heat the olive oil.

Add the pancetta or English bacon cut into noodles and the sliced garlic, sauté, stirring occasionally, for 5 minutes.

Remove the garlic, reduce the heat and add the warm spaghetti to the pan.

In a bowl, whisk the egg yolks, add the whole eggs, cream and 3/4 of the grated parmesan cheese (ingredients should be at room temperature), season with salt and pepper.

Pour the egg mixture over the spaghetti in the pan that you have removed from the heat source, stirring (tossing) the spaghetti to mix the sauce thoroughly with the pasta, but the eggs must not set.

Serve the spaghetti Carbonara topped with the remaining Parmesan cheese.