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KI-generiert
Main Course
Spaghetti Carbonara
Prep time
25 min
Portions
4
Difficulty
Easy
825
kcal
Nutrition · Per portion
Carbs
74.3 g
Protein
32.6 g
Fat
42.7 g
Estimates calculated automatically from the ingredients — not a nutrition declaration.
KI-generiertIngredients
For 4 portions
- Spaghetti 400 gOr: Bucatini400 g
- Guanciale 200 gOr: Pancetta, Speck200 g
- Eggs (3 whole, 1 yolk)Or: Eggs (organic, free-range)4 Stück
- Pecorino Romano 100 gOr: Parmesan100 g
- Coarsely ground black pepperOr: Black pepper (ground)2 TL
- Iodized salt for pasta waterOr: Sea salt, Rock salt1 EL
Method
Step by step
- 1
Bring a large pot of salted water to a boil.
- 2
Cut guanciale into thin strips and render it crispy in a large pan without oil.
- 3
Cook spaghetti al dente, reserving 1 cup of pasta water.
- 4
Beat eggs (3 whole, 1 yolk) with Pecorino and plenty of pepper in a bowl.
- 5
Remove the pan with guanciale from the heat.
- 6
Drain spaghetti and add to the pan, mixing with the fat.
- 7
Off the heat, stir in the egg-cheese mixture continuously.
- 8
Add some pasta water if needed to create a creamy, non-scrambled sauce.
- 9
Serve immediately with extra Pecorino and pepper.
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