Spaghetti carbonara

Spaghetti carbonara

Spaghetti carbonara is a quick and easy Italian classic. A true carbonara is made without cream and becomes creamy thanks to a splash of pasta water in the sauce.

Adam Hardarson
By Adam Hardarson 8 months ago
4

Ingredienser

0/7
  • 14 ⅛OzSpaghetti
  • 4StyckEgg yolks
  • 7.06OzThe word "pancetta" remains the same in English, as it refers to a specific type of Italian cured meat. Therefore, the translation is: pancetta (skuren i små bitar)
  • 1.06OzPecorino cheese (finriven)
  • 1.06OzParmesan cheese (finriven (gärna lagrad minst 16 månader))
  • 1Efter smakBlack pepper (nymalen)
  • 1Efter smakSalt

Gor-sa-har

1

Cook the 400 grams spaghetti for about 3 minutes shorter than the instructions on the package indicate.

2

Cut the [Ingrediens saknas] into small pieces.

3

Fry the pancetta in a wok or a high-sided frying pan without any fat until it becomes crispy. Lift it out and set aside. Leave the fat in the pan.

4

Whisk together 4 pieces egg yolks with 30 grams Pecorino cheese and 30 grams Parmesan cheese (finely grated) and generously add freshly ground 1 to taste black pepper in a bowl.

5

Turn the heat back on under the pan with the cooking fat, pour in about 3 dl of the pasta water, and let it boil.

6

Drain the spaghetti and add it to the pan with the pancetta. Just like when cooking risotto in a broth, the pasta should simmer in the rendered fat. Let it cook for about 2-3 minutes, stirring constantly; this allows the starch from the pasta to be released, creating a creamy sauce.

7

When the water starts to boil down and there's about a tablespoon left, remove the pan from the heat. Add the egg mixture, stir until it becomes creamy, and add a little water if it gets dry. Season with salt and pepper to taste.