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🍝 Spaghetti Carbonara – this is how the original is made

622 kcal · 25 min · 4 servings

Ingredients

• 240 g pasta (long and thin)
• 100 g pancetta (guanciale or raw Italian ham)
• 2 egg(s)
• 40 g parmesan (or grana padano, freshly grated)
• 40 g pecorino (romano, freshly grated)
• olive oil
• salt and pepper (black, from the mill)

Instructions

1. 1. Cut the bacon or ham into coarse cubes.
2. 2. Fry the cubes in olive oil until they are slightly golden brown.
3. 3. Remove the pan from the heat and set the bacon pieces aside.
4. 4. Cook the pasta in plenty of salted water al dente (firm to the bite).
5. 5. Make sure the pasta does not become soft, as it will continue to cook later.
6. 6. Remove about half a cup of pasta water just before the end of the cooking time.
7. 7. Set the removed pasta water aside.
8. 8. Whisk the eggs together with the two types of cheese in a bowl.
9. 9. Season the egg and cheese mixture lightly with salt and freshly ground black pepper.
10. 10. Reheat the bacon or ham in the pan.
11. 11. Add the pasta water you set aside earlier and bring it to a boil.
12. 12. Add the drained pasta and stir everything well.
13. 13. Now pour the egg and cheese mixture over the pasta.
14. 14. Keep stirring vigorously until the sauce thickens slightly.
15. 15. Make sure the pasta is tenderly coated with the sauce.
16. 16. Serve the dish with a glass of Frascati Superiore, as it tastes best in Rome.

Nutrition per serving

• kcal: 622
• Protein: 28 g · Fett/Fat: 27 g · Carbs: 66 g