Plat
Authentic Spaghetti alla Carbonara
25 minPour 2Nutri-Score C€€
C
25 min
25 minAuthentic Spaghetti alla Carbonara
ce qu’il vous faut
Ingrédients
spaghettiCéréales200 g
guanciale (cut into strips)Viandes100 g
egg yolksProduits laitiers3 morceaux
whole eggProduits laitiers1 morceau- Pecorino Romano (finely grated)Produits laitiers60 g
black pepper (freshly ground)Épices2 g
salt (for the pasta water)Épices10 g
par portion
Nutrition
679kcal
- Glucides
- 73 g
- Protéines
- 28 g
- Lipides
- 31 g
ce que vous utiliserez
Ustensiles
Poêle
Marmite
Saladier
Râpe
Pince de cuisine
pas à pas
Préparation
- Étape 1
Boil the pasta
- Bring a large pot of salted water to a boil.
- Cook the spaghetti until al dente.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Serve
- Plate immediately with extra Pecorino and black pepper.