Spaghetti Carbonara

Do you sometimes really feel like having an original Italian pasta? In this post I will show you how to prepare spaghetti carbonara the original Italian way without cream.

When I was recently walking through the local Italian specialist shop again, I discovered fresh spaghetti on the cooling shelf. Immediately I felt like a really good portion of spaghetti carbonara in the original Italian style. That means a carbonara made from just a few ingredients, among which there is absolutely no cream. Instead, pancetta (Italian bacon), pecorino and parmesan ended up in the shopping basket. At home in the kitchen at home, two fresh organic eggs and some cold-pressed olive oil were added and all the ingredients for the perfect Italian spaghetti carbonara were put together.

The recipe is simple: the pasta is cooked in salted water and then placed in a pan with the bacon fried in pieces. A mixture of egg yolk, pecorino cheese, parmesan, pepper and pasta water is added. Everything is mixed together in a pan at a low temperature and another ladle of pasta water ensures the creamy consistency of the spaghetti carbonara. There is not much more to say about this simple but ultra delicious recipe. If you like, you can sprinkle your spaghetti carbonara with more cheese and a little parsley. Otherwise I just say Buon Appetito!

If you’ve got even more appetite for pasta, have a look here around.

Easy recipe

Spaghetti Carbonara

Find the ingredients and instructions for Spaghetti Carbonara.

Prep time

10 min

Cook time

20 min

Yield

2 servings

★ 5.0 · 1 rating

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Ingredients

− 2 +

• 250 gspaghetti
• 100 gpancetta
• 30 gparmesan, grated
• 30 gpecorino, grated
• 34egg yolks
• 1 tspolive oil
• salt, pepper

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Instructions

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1. Cook the pasta in salted water until al dente. Meanwhile, cut the pancetta into fine strips and fry in 1 tsp oil in a deep pan until crispy
2. Drain the pasta, reserving the pasta water. Mix two egg yolks with 1 ladle of pasta water, Parmesan and Pecorino and season with a little pepper.
3. Add the pasta to the bacon in the pan. Remove the pan from the heat and add the egg yolk cream. Mix everything together, stir in another ladleful of pasta water and season with salt and pepper. Eat the spaghetti carbonara fresh.

Nutrition per serving

Calories

852 kcal

Protein

35.9 g

Carbohydrates

95 g

Sugar

3.8 g

Fat

35.2 g

Saturated fat

13.6 g

Fibre

4 g

Salt

2 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace

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