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Recipe Spaghetti alla Carbonara

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Spaghetti alla Carbonara

This pasta dish is particularly popular in Italy. This meal is prepared with spaghetti as well as bacon, eggs, and cheese. And although one might think that preparing spaghetti carbonara is extremely difficult, one would be mistaken. Here is a simple and tasty recipe for it:

Recipe for Spaghetti alla Carbonara

Tip: in some recipes, the addition of a splash of cream or half a glass of white wine is also recommended. Likewise, finely chopped onions and a clove of garlic are apparently not uncommon. So you can vary wonderfully here. However, an Italian would not call it "Spaghetti alla carbonara" if they found cooked ham and cream in the sauce.

Photo by Janine, meinhaushalt.at

Read also: Recipe for Königsberger Klopse

Ingredients

Preparation

  1. First, of course, the noodles are cooked. To do this, put the spaghetti into a large pot with plenty of boiling water, add a pinch of salt and cook the pasta al dente, as indicated on the package.

  2. Now remove the streaky bacon from the package (Pancetta or Guanciale work excellently for this) and preferably cut it into thin strips or cubes. These bacon cubes are now fried in a pan with a little olive oil until juicy.

  3. In the meantime, grate the Parmesan (ideally you can use Pecorino for this). If you're in a hurry, you can also use pre-grated Parmesan from a bag. The cheese is now thoroughly mixed with the eggs. Set the bowl aside for the time being.

  4. When the spaghetti are done, they are scooped out, the water is removed and the pasta is returned to the pot. Now add the bacon from the pan and the cheese-egg mixture. On the stovetop over medium heat, stir constantly to thicken the carbonara. Caution: do not let the spaghetti carbonara come to a boil, otherwise the eggs will curdle and a creamy sauce will not form.

  5. Finally, add a little finely chopped parsley and fresh pepper from the mill to the spaghetti carbonara and serve immediately.

Tips & Notes

Some recipes also recommend adding a splash of cream or half a glass of white wine. Finely chopped onions and a clove of garlic also don't seem uncommon. So there's plenty of room to vary. However, an Italian would not call it a „Spaghetti alla carbonara"

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