A traditional carbonara is top of the pile when it comes to Italian dishes. So simple but at the same time complex. This dish will challenge your culinary skills, therefore keep your attention and concentration at all times.
Ingredients
Makes 2 portions
Spaghetti 175 grams
Pancetta 100 grams
Eggs 2, yolks
Black Pepper 1/4 tsp
Pecorino cheese 50g
Allergens: Eggs, Wheat
Method
Bring a large pot of water to a boil with a tsp of salt. While waiting for the water to boil, add the pancetta to a pan on medium heat and cook it for 3 minutes.
Once the water is boiled, add the spaghetti and cook al dente (as per the instructions on the packet). After 3 minutes of cooking, take the pan with the pancetta off the heat and place it to the side.
The next step is to finely grate the pecorino cheese into a bowl. Grate the 50 grammes and then crack the eggs in along with the black pepper. Whisk this mixture well with a fork. The mixture should be nice and thick. Don’t add salt!
After 9 or so minutes (use the instructions on the packet) the spaghetti should be cooked. Drain the spaghetti but keep a cup of the pasta water.
Now bring the pan with the pancetta back to medium heat, then immediately add the spaghetti. Cook at this heat until you hear the dish sizzle. At this point, turn the heat off.
Wait 1 minute (maybe even longer) for the heat of the pan to cool. Then add the cheese & egg mixture. Stir immediately and remain to do so until it is a thick sauce. Pay attention to the consistency, which should be creamy, but not runny. If you notice that your carbonara is too runny, add some cheese. If you notice that it’s too sticky, add 1 or 2 tablespoons of the cooking water.
Serve immediately.
Nutrional Information
Per Serving
KCAL: 650.2 | PRO: 33.2g | CARB: 66.7g | FAT: 27.8g | FIBRE: 3.7g