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🍝 Classic Spaghetti Carbonara

673 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Fill a large pot with water and bring it to a boil. Add plenty of salt. Cook the spaghetti in the water for about 9 to 10 minutes until al dente. Follow the instructions on the package.
  2. 2. Cut the bacon into small strips in the meantime. Heat olive oil in a large pan. Fry the bacon for 2 to 3 minutes over medium heat.
  3. 3. Peel the garlic cloves and chop them finely. Add the garlic to the bacon in the pan and sauté it briefly.
  4. 4. Whisk the eggs in a separate bowl. Stir in the cream, salt, and pepper with a whisk until you have a smooth mixture.
  5. 5. Grate the Parmesan finely. Wash the chives, shake them dry, and cut them into small rings.
  6. 6. Stir 30 grams of the grated Parmesan and the chopped chives into the egg-cream mixture.
  7. 7. Drain the cooked spaghetti. Let them drain well and add them immediately to the pan with the bacon.
  8. 8. Toss the pasta thoroughly in the hot bacon fat so they are well coated. Then remove the pan from the heat immediately to prevent the eggs from scrambling.
  9. 9. Pour the egg-cream mixture over the hot pasta. Mix it quickly and evenly until a creamy sauce forms.
  10. 10. Season the carbonara with plenty of freshly ground pepper. Serve the dish sprinkled with the remaining Parmesan.

Nutrition per serving