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The world's finest carbonara pasta

pizza and pasta  meat  International Specialities 

2024-06-15

The world's finest carbonara pasta
One of the basic Italian recipes, and without cream, of course!

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Ingredients:

Preparation:

Bring a large pan of water to the boil.

Break the eggs into a medium bowl and season with a little freshly ground black pepper. Set aside.

Salt the boiling water, add the spaghetti and, as soon as the water comes back to the boil, cook al dente as indicated on the packet.

Crush the garlic cloves lightly with the blade of a knife.

While the spaghetti is cooking, melt the butter in a large frying pan or wok and sauté the pancetta and garlic.

Cook over a medium heat, stirring occasionally, for about 5 minutes, until the pancetta is golden and crisp. The garlic has now flavored the butter, so it can be removed with a wooden spoon and discarded.

Mix most of the Parmesan with the eggs, keeping a small handful to sprinkle on later.

Keep the heat to a minimum under the pancetta. When the pasta is ready, remove it from the water and place it in the pan with the pancetta. Don't worry if a little water drips into the pan (this is intentional). Do not discard the pasta water just yet.

Remove the spaghetti from the heat. Quickly pour the eggs and cheese over it. Using tongs or 2 forks, work the spaghetti into the egg mixture so that it is completely coated.
Add extra pasta cooking water to give the spaghetti sauce a nice creamy consistency (a few tablespoons should be enough). The pasta should not float, but should be well moistened. Adjust the seasoning if necessary.

Serve sprinkled with the remaining cheese and black pepper. 

If the dish dries out a little before serving, simply add a little hot pasta water to make the sauce smooth and glossy again.


Enjoy your meal!

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