Hauptgericht
Authentic Spaghetti alla Carbonara
25 Min.Für 2Nutri-Score C€€
C
25 Min.
25 Min.Authentic Spaghetti alla Carbonara
was Sie brauchen
Zutaten
spaghettiGetreide200 g
guanciale (cut into strips)Fleisch100 g
egg yolksMilchprodukte3 Stücke
whole eggMilchprodukte1 Stück- Pecorino Romano (finely grated)Milchprodukte60 g
black pepper (freshly ground)Gewürze2 g
salt (for the pasta water)Gewürze10 g
pro Portion
Nährwerte
679kcal
- Kohlenhydrate
- 73 g
- Eiweiß
- 28 g
- Fett
- 31 g
was Sie verwenden
Utensilien
Bratpfanne
Kochtopf
Rührschüssel
Reibe
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Boil the pasta
- Bring a large pot of salted water to a boil.
- Cook the spaghetti until al dente.
- Schritt 2
Crisp the guanciale
- Place the guanciale strips in a cold pan without added fat.
- Cook over medium heat until golden and crispy, rendering its fat.
- Turn off the heat and keep the pan with the fat.
- Schritt 3
Make the egg and cheese cream
- Whisk the egg yolks and whole egg in a bowl.
- Add the grated Pecorino and plenty of freshly ground black pepper.
- Mix into a smooth, thick cream.
- Schritt 4
Combine off the heat
- Transfer the drained spaghetti to the pan with the guanciale and toss in the fat.
- Off the heat, pour in the egg and cheese cream.
- Toss quickly, loosening with a little pasta water until glossy and creamy.
- Schritt 5
Serve
- Plate immediately with extra Pecorino and black pepper.