The original spaghetti carbonara from Italy
This classic is a simple pasta dish with five very simple ingredients. Namely guanciale, pecorino, egg & pepper, basta! It originates from the Italian region of Lazio and is now one of the classics of Italian cuisine. The authentic version does not use any fresh cream at all. Instead, a little pasta water is added. This gives it a nice creaminess and saves us unnecessary calories at the same time.
Amount
servings
Ingredients list
- 400 g spaghetti
- 150 g guanciale (Italian cured meat)
- 40 g pecorino cheese grated
- 6 egg yolk
- pepper to taste
Directions
- Bring a pot with plenty of salted water to a boil and cook the spaghetti al dente.
- In the meantime, remove the rind from the guanciale. Then dice the bacon and brown it in a large frying pan over medium heat (without oil). Then turn off the heat completely.
- Put the egg yolks, black pepper, a ladleful of pasta water and the pecorino in a bowl and whisk.
- Skim off one to two ladles of pasta water and set aside.
- Drain the finished spaghetti and then add it directly to the lukewarm pan with the bacon. Add the sauce and mix thoroughly immediately. Season to taste with pepper. If the carbonara is still not creamy enough, you can touch up with a dash of pasta water.
- Finally, arrange the pasta on deep plates and serve hot!Buon appetito!
Tip
Enhance this delightful dish by sprinkling it with additional freshly grated Parmesan cheese.
Calories: 191kcal (10%)Carbohydrates: 25.7g (9%)Protein: 8g (16%)Fat: 5.3g (8%)Saturated fatty acids: 1.8g (9%)Polyunsaturated fatty acids: 0.7gMonounsaturated fatty acids: 2gCholesterol: 47mg (16%)
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