من مطبخنا

Classic Italian Carbonara

Spaghetti with crisp guanciale, eggs, Pecorino and Parmigiano. The sauce is the eggs and a little pasta water; there is no cream in it.

بقلم Chef Sarah إيطالي شاركها في مكتوبة باللغة الإنجليزية

Classic Italian Carbonara
التحضير
10 min
الطهي
15 min
عدد الحصص
4
الصعوبة
متوسطة
تنزيل

سجل التجارب

انتقل إلى المكوّنات

من مطبخناوصفات مطبخنا لا تمر بمطبخ التجربة.

المكوّنات

طريقة التحضير

7 خطوات

  1. Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente.

  2. While pasta cooks, dice the guanciale and cook in a large skillet over medium heat until crispy, about 8-10 minutes. No oil needed.

  3. In a bowl, whisk together eggs, both cheeses, and a generous amount of black pepper.

  4. Reserve 1 cup of pasta cooking water, then drain the pasta.

  5. Remove skillet from heat. Add hot pasta to the guanciale and toss to coat.

  6. Add egg mixture and toss vigorously, adding reserved pasta water a little at a time until creamy.

  7. Serve immediately with extra cheese and black pepper.

ملاحظة Chef Sarah

Take the pan off the heat before the eggs go in. The heat left in the pasta and pan is enough to thicken them without scrambling.

من The Cooking Cliff Notes https://thecookingcliffnotes.com/ar/recipes/classic-italian-carbonara

تقارير الطبخ

هنا ينشر الأعضاء تقارير طبخهم وأسئلتهم.

انضم إلى المطبخ