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🍝 Classic Spaghetti Carbonara

822 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti
• salt
• 150 g pancetta (sliced)
• 2 garlic cloves
• 2 tbsp olive oil
• 8 tbsp heavy cream (at least 30% fat content)
• 4 eggs
• 60 g freshly grated Parmesan
• pepper (from the mill)

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Cook the pasta in the salted water until al dente.
3. 3. Cut the cured pork belly into small cubes.
4. 4. Peel the garlic cloves and chop them finely.
5. 5. Heat oil in a large pan.
6. 6. Fry the bacon and garlic in the pan for about two minutes.
7. 7. Whisk the cream, eggs, and grated Parmesan together in a bowl.
8. 8. Drain the pasta and let it drain well.
9. 9. Add the drained pasta directly to the pan with the bacon.
10. 10. Pour the egg-cream mixture over the pasta.
11. 11. Season everything with salt and black pepper.
12. 12. Toss the pan briefly until a creamy sauce forms.
13. 13. Serve the pasta on deep plates.

Nutrition per serving

• kcal: 822
• Protein: 28 g · Fett/Fat: 47 g · Carbs: 73 g