Hausrezept

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.

Von Chef Sarah Italienische Küche geteilt am Geschrieben auf Englisch

Classic Italian Carbonara
Vorbereitung
10 min
Kochzeit
15 min
Portionen
4
Schwierigkeit
Mittel
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Zubereitung

7 Schritte

  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.

Notiz von 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.

Von The Cooking Cliff Notes https://thecookingcliffnotes.com/de/recipes/classic-italian-carbonara

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