» Spaghetti Carbonara is extremely popular – and more fake than almost any other pasta dish. Not only amateur cooks often use something that is not included in the preparation, namely cream. Thanks to the eggs, the Italian classic with pancetta bacon, pecorino, Parmesan and freshly ground pepper tastes creamy enough and absolutely heavenly.«
Classic spaghetti carbonara
For 2 servings
- 250 G uncooked spaghetti spaghetti
- 100 G Bacon, ideally Italian Guanciale bacon (alternative pancetta pancetta) bacon, pancetta
- 1 Garlic clove (optional, not included in the original recipe) garlic
- 2 el olive oil
- 2 egg yolks (or more, depending on the size of the egg) an egg
- 1 an egg in addition an egg
- 30 G grated Pecorino Romano Pecorino cheese
- 20 G grated parmesan parmesan cheese
- salt, freshly ground pepper Salt pepper
1. Cook the spaghetti in salted water until al dente.
2. Cut the bacon, peel the garlic clove. Heat olive oil in a pan, sweat the garlic in it for about two minutes on medium heat until golden brown, then remove and fry the bacon in the oil until crispy.
3. Beat the eggs in a large bowl and mix with the cheese. Season with a little black pepper.
4. Set some pasta water aside and drain the spaghetti. Immediately add to the bowl with the eggs and whisk – this will prevent the eggs from foaming – and add the bacon and garlic oil from the pan.
5. Season with pepper – preferably freshly ground – and salt if necessary.
If the ingredients are difficult to mix, stir in the pasta water.
Source: Recipe from Süddeutsche Zeitung, first published on February 27, 2015