Classic – Spaghetti Carbonara

Spaghetti Carbonara with bacon, egg and parmesan

For 4 people

500g   spaghetti
4            egg yolk
1            whole egg
200g    bacon or pancetta
100g   grated parmesan
150ml pasta water

Salt and freshly ground black pepper to taste

1. Cut bacon in small cubes and put aside. Heat up a pot with salted water and cook pasta until aldente for 8-9 minutes. Mix egg and egg yolks very well in a bowl with half of the grated parmesan.

Egg and parmesan mix for Carbonara sauce

2. Heat up a pan and add bacon cubes, then roast them for several minutes until they are a little bit crispy. Turn out the heat and wait until the pasta is done.

bacon for Carbonara sauce
3. When the pasta is ready, save 100ml of the cooking water and put aside. Drain pasta and add to the bacon in the pan. Add egg-parmesan mixture while stirring on very low heat, and add as much pasta water as you need to make a creamy sauce. Season to taste with salt and black pepper (I use a lot pepper for this sauce, because I love the combination between the creamy sauce and crunchy pepper pieces). Be careful with the heat, if it’s getting too hot, the egg will curdle and the sauce will not look smooth and creamy. Arrange on plates and add the remaining cheese. Enjoy!

Spaghetti Carbonara

 

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