Published in Recipes
Spaghetti Carbonara
As close as we can get it to the original recipe, this is a really creamy version without any cream
By Daniel
● Time to make: 40 Min
• Serves: 2
Ingredients / Shopping list:
Easy way to cook Spaghetti Carbonara
- Add the pancetta with some olive oil in a frying pan on low heat
- Grate the cheese as fine a possible
- Wisk 3 eggs in a bowl, add the 80% of the cheese, add black pepper, wisk
- Cook the fresh pasta, this should only take a few minutes.
- Drain the pasta, put it back in the pan, keep some of the cooking water to add moisture in the end
- Add the oil / sweat from the pancetta pan to the pasta. Add 50% of the pancetta too.
- Add the raw egg mix to the pasta, keep stirring it. If you keep stirring it, it will turn into a very creamy sauce, if you dont or add too much heat, it will turn into scrambled eggs. The raw egg mixture will take about two minutes to cook and melt the cheese
- If the mixture gets too dry, add a little cooking water (1-2 tablespoons is probably plenty)
- Serve the pasta on a plate, add the rest of the pancetta and cheese on top, add some black pepper
Pro version
Tips / Plating:
- Don't let the pancetta get to dark else it will turn bitter
- If you want some extra color, finely slice some parsley and add to the egg mixtures before adding it to the pasta. Italians will hate you.
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