Spaghetti Carbonara
The Roman classic: silky egg-and-pecorino sauce, crisp guanciale, black pepper. No cream, no shortcuts.
Zubereitung
-
Boil spaghetti in salted water; reserve plenty of pasta water.
-
Crisp the guanciale in a cold pan brought up to heat; turn off the heat.
-
Whisk yolks, egg, pecorino and lots of pepper into a paste.
-
Toss hot drained pasta with the guanciale, then the egg mix off the heat, loosening with pasta water into a glossy sauce.
💡 Tipps
Off the heat is the rule — too hot and the eggs scramble. The starchy pasta water is what makes it creamy, not cream.
📝 Notizen
Pecorino is sharper and more traditional than parmesan here.
Nährwerte pro Portion
Häufige Fragen
Can I use bacon?
It works, though guanciale or pancetta is more authentic.
Bewertungen
Bewertung schreiben
Noch keine Bewertungen. Koch es als Erster.
Das könnte dir auch gefallen
30 Min
Empfohlen
Creamy Tomato Basil Pasta
A 30-minute weeknight pasta in a velvety tomato-basil sauce that tastes like it simmered all day.
42 Min
Empfohlen
Margherita Pizza
Blistered, chewy-crust pizza with crushed San Marzano tomatoes, fresh mozzarella and basil. Simplicity done right.
35 Min
Classic Pad Thai
Springy rice noodles in a sweet-sour-savoury tamarind sauce with shrimp, egg, peanuts and lime.