Classic Spaghetti Carbonara

Name: Classic Spaghetti Carbonara
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, coarse pepper; 100 g Pecorino (piece); 100 g Pancetta; 2 Garlic cloves; 500 g Spaghetti; 2 TABLESPOONS Olive oil; 1 Egg (Gr. M); 3 Egg yolk (Gr. M)

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

The original recipe for Spaghetti Carbonara is the best proof that true culinary art has nothing to do with endless lists of ingredients and long preparation time. Less is more - it all depends on the right products!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, coarse pepper
100 g Pecorino (piece)
100 g Pancetta
2 Garlic cloves
500 g Spaghetti
2 TABLESPOONS Olive oil
1 Egg (Gr. M)
3 Egg yolk (Gr. M)

Directions

1
Bring 3 l salted water (1 teaspoon salt per litre) to the boil. Grate cheese finely and cut Pancetta into small cubes. Peel garlic and add fe
2
Add the pasta to the boiling salted water and cook according to the instructions on the packet. Heat the oil in a large coated pan. Brown the pancetta in it, fry the garlic briefly. Drain the noodles and collect approx. 4 tbsp. cooking water. Add the noodles to the pancetta and mix well.
3
Whisk the egg, egg yolk, cooking water and half the cheese, season with pepper. Pour the pasta mix into a pre-heated bowl, add the egg and cheese mixture and mix quickly with the pasta. Sprinkle with the rest cheese and pepper.