A creamy spaghetti carbonara with off course egg, but also pancetta and Parmesan cheese. This very simple recipe is so delicious, truly a classic from the Italian kitchen. And only 5 ingredients!
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salt and pepper
Put a pan with enough water on the fire. Add the tablespoon of salt and bring to the boil.
Add the spaghetti and cook according to the package instructions.
In the meantime, fry the pancetta in an oil-free frying pan until brown and crispy. Drain on a kitchen paper.
Leave the frying pan with about 2 tablespoons of fat. You will need this for the spaghetti.
Beat the eggs, egg yolks and cheese in a bowl until everything is well mixed.
Remove 150 ml of pasta water from the pan and drain the rest of the spaghetti.
Put the frying pan back on low heat and add the spaghetti to the frying pan. Mix well so that the salty fat sticks to the spaghetti (so that it gets even more flavor.)
Turn off the heat now. Now it's a matter of acting quickly.
Pour the egg mixture through the spaghetti and mix well immediately.
Pour in some pasta water, so much that you get a creamy sauce. Keep stirring, I needed about 80 ml for the sauce.
Because of the heat the eggs will give a delicious creamy sauce. Put the spaghetti on a plate and spread the pancetta on top of the spaghetti.
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Spaghetti carbonara https://www.byandreajanssen.com/classic-spaghetti-carbonara/ 19/01/2020