Spaghetti Carbonara
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Servings
4-5
In the old days, Pasta alla Carbonara was a common meal among coal miners in the area around Rome. In a real Italian Spaghetti Carbonara, we do not use cream, but eggs and parmesan cheese. These help to form the creamy sauce that clings itself to the pasta. All types of pasta can be used, however we recommend spaghetti for this dish. Spaghetti Carbonara is quick to make, tastes wonderful and is full of good energy. It is a dish the whole family loves, especially on busy weekdays where the need for a lightning fast and super delicious meal arises. Serve with a salad on the side, for a fresh and crunchy touch.
Ingredients
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500g Spaghetti (½ package)
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250g pancetta (alt: bacon)
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4 medium eggs
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150g Parmigiano Reggiano
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1 tablespoon Organic Extra Virgin Olive Oil
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Freshly ground black pepper
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Italian Sea Salt
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Italian parsley, chopped
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1 egg yolk
Directions
Cook the spaghetti in boiling salted water for 8-9 minutes, until perfectly al dente.
Cut the pancetta into small cubes. Put a small amount of olive oil in a thick-bottomed pan and fry the pancetta pieces until crispy over medium heat, about 5-10 minutes. Grind lots of fresh pepper on top and remove from heat. If the meat has released a lot of excess fat, discard some of it.
Beat the eggs and the extra egg yolk in a deep bowl large enough to hold the cooked pasta later.
Combine the eggs with the grated parmesan cheese, mix well using a fork.
Remove 1dl (about ½ cup) of the starchy pasta water to use in the sauce later. Drain the spaghetti well in a colander.
Put the drained pasta in the pan with the fried pancetta and pour in the pasta water. Turn on the heat and warm up for 1-2 minutes.
Then quickly transfer the pasta to the bowl with the eggs and parmesan cheese. Mix quickly, ideally using tongs.
Garnish with chopped parsley, and maybe a little extra fresh pepper and parmesan cheese.
Recipe Note
Tip: Heat the plates with boiling water in advance. Wipe them off quickly before serving. Hot pasta tastes best!
