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Spaghetti Carbonara
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31 Jan 2019|guest

Spaghetti Carbonara


The amount of ingredients is measured for 4 persons. If you want to cook this dish for another number of people, simply scale up or down the numbers linearly.
  • 400 g spaghetti
  • 3 eggs
  • 120 g marbled bacon (preferably fumed)
  • 1 clove of garlic
  • 75 g parmesan
  • 25 g pecorino cheese
  • virgin olive oil
  • salt and pepper

Preparing the Pasta

Cook the spaghetti in well salted, boiling water until they are "al dente", meaning soft, yet biteable with a certain knack. In the meanwhile, while the spaghetti are cooking, you can start preparing the Carbonara souce. Do not use oil in the pasta water yet, is it would only float atop the water and have no contact with the pasta at all. As well as when you discard the water and full the pasta through a sieve the oil would be discarded first and have no contact with the pasta.

Preparing the Carbonara Sauce

SpaghettiPastaFinal.jpg Open up the eggs and fill the egg yolk only into a bowl. Add the parmesan and pecorino cheese fine grained to the eggs and fine tune all with a bit of salt and pepper. I suggest using freshly crushed pepper instead of a already grained powder. Afterwards mix all content of the bowl to a seamless mass.

In the meantime you can cut the smoked bacon into small cubes. Add the virgin olive oil to a great pan and start heating it slowly. Be careful to not rush this or use too much heat at once. It will ruin the taste here easily. When the bacon has that golden hue and is well done add the pressed clove of garlic to the pans content. Do not heat the pan furthermore and await the pasta to be ready.

Finally when the pasta is done, add the pasta to the pans content and very shortly heat it all while mixing and seeing the egg harden around the pasta. It all will cook up to a fine mashy carbonara sauce you can now serve.

Serving Tips

Best serve the pasta with a fresh white wine or an additional Tiramisu afterwards to round up the taste. You can also add whipped cream to the sauce for convenience. This is done in most European restaurants, yet variates from the original Italian recipe. It depends on your taste which one you prefer.

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