Spaghetti Carbonara — The Original Recipe
Creamy Spaghetti Carbonara following the Roman original — no cream, just eggs, Pecorino and Guanciale. Ready in 20 minutes.
Vorbereitung
5 Min.
Kochzeit
15 Min.
Portionen
2
Pro Portion
680
Zutaten
- 200 g Spaghetti
- 100 g Guanciale or Pancetta
- 2 whole eggs
- 2 egg yolks
- 60 g Pecorino Romano, grated
- 30 g Parmesan, grated
- 1 tsp black pepper, coarsely ground
- 1 tsp salt (for the pasta water)
Zubereitung
- 1
Bring a large pot of salted water to the boil. Cook spaghetti al dente according to package instructions.
- 2
Cut Guanciale into small cubes and fry in a large pan without oil over medium heat until crispy. Set aside.
- 3
In a bowl, whisk together eggs, egg yolks, Pecorino and Parmesan. Add plenty of black pepper.
- 4
Drain the pasta — make sure to save a cup of pasta water!
- 5
Remove the hot pan from the heat. Add the pasta, then pour over the egg-cheese mixture. Stir quickly.
- 6
Add pasta water a little at a time and stir until a creamy sauce forms. The residual heat of the pasta cooks the egg — don't put it back on the heat!
- 7
Plate with Guanciale and serve with fresh pepper and Pecorino.
💡 Tipp
The secret: never put the pan back on the heat or the egg will scramble. The hot pasta water is the key to the creamy texture.
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