Spaghetti carbonara

Course Main course meat, Pasta
Cuisine Italian
Servings 4 pax


  • 300 g Spaghetti
  • 125 g Pancetta Tessa Cut
  • 50 g Boter
  • 50 g parmigiano reggiano Grated
  • 6 Pieces eidooiers
  • Fleur de sel
  • 2 Tablespoon Room


  • Boil the water in a spacious pan, 1 liter per 100 grams of pasta. Bring to a boil and add the salt, 10 grams per litre. Mix well and let cook again. Put the pasta in the pan and stir the first minutes. That's how you prevent the paste. Cook pasta al dente, so bite cook.
  • Meanwhile, cut the pancetta into thin strips. Put the butter in a pan, followed by bacon. Put on the fire and bake as desired.
  • Grind de Parmigiano in a bowl. Break the eggs and add the yolks to the cheese. Store the egg whites for another dish. Add generously freshly ground black pepper and small bit of salt. To loosen the eggs a little more loose, add a little cream and stir with a whisk or fork. Cream should not be a base of the sauce.
  • Pour the cooked pasta at the pancetta. Turn off the fire and stir well. Add the sauce. Mix well and scoop the paste immediately on plates or put it in a light preheated dish. At least don't serve it in the hot pan. Sprinkle a little more black pepper and Parmesan cheese over it.
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