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Spaghetti Carbonara

Who doesn't know and love a nice Carbonara?

One of the most famous italian pasta dishes, this creamy bowl of goodness is completed by only about 4 ingredients: cheese (classically pecorino), eggs, spaghetti (of course) and some type of bacon (traditionally pancetta).

Note that there is no cream in a traditional Carbonara! The idea is here that a combination of chesse and eggs will cover the warm pasta nicely and create the rich, gooey feel on the tongue.


BIGBELLY HACK:

  1. The key difference between a great Carbonara and a bowl of pasta with some scrambled eggs is the temperature of the pan. Don't have it too hot or else your eggs mixture will firm up.


Difficulty: 2/5

Time: 1/5


Ingredients for 2 portions:

  • 30-50g pecorino (alt. Use Parmigiano)

  • 2 large eggs + 1 egg yolk (pP)

  • 250g Spaghetti

  • 50g pancetta or other type bacon



Instructions:

  1. Put spaghetti into salted boiling water

  2. Cut pancetta into small cubes and fry in hot pan (you can add just a dash of olive oil)

  3. Whisk up the eggs and add grated pecorino, salt and pepper

  4. When the pancetta is golden and crispy turn off the heat.

  5. When spaghetti is al dente throw them into the still warm (Not hot!) pan and mix well with the oil of the pancetta.

  6. Now mix in the egg mix and turn the spaghetti well. (Medium Low Heat)

  7. Add some more Parmigiano on top and the yolk


Done! Make sure the eggs are fresh since they are not really "cooked".




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