Hoofdgerecht
Authentic Spaghetti alla Carbonara
25 minVoor 2Nutri-Score C€€
C
25 min
25 minAuthentic Spaghetti alla Carbonara
wat u nodig heeft
Ingrediënten
spaghettiGranen200 g
guanciale (cut into strips)Vlees100 g
egg yolksZuivel3 stukken
whole eggZuivel1 stuk- Pecorino Romano (finely grated)Zuivel60 g
black pepper (freshly ground)Kruiden en specerijen2 g
salt (for the pasta water)Kruiden en specerijen10 g
per portie
Voedingswaarden
679kcal
- Koolhydraten
- 73 g
- Eiwitten
- 28 g
- Vetten
- 31 g
wat u gebruikt
Keukengerei
Koekenpan
Soeppan
Mengkom
Rasp
Keukentang
stap voor stap
Bereiding
- Stap 1
Boil the pasta
- Bring a large pot of salted water to a boil.
- Cook the spaghetti until al dente.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Serve
- Plate immediately with extra Pecorino and black pepper.