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🍝 Classic Spaghetti Carbonara

953 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Fill a large pot with about 5 liters of water and place it on the stove with the lid on.
  2. 2. Bring the water to a boil and add salt.
  3. 3. Add the spaghetti to the boiling salted water.
  4. 4. Make sure all noodles are completely covered with water.
  5. 5. Cook the spaghetti for about 8 minutes until they are al dente.
  6. 6. Cut the bacon into small cubes in the meantime.
  7. 7. Fry the bacon cubes in a large pan over medium heat until golden brown.
  8. 8. Remove the pan from the heat and set it aside.
  9. 9. Grate the cheese on the fine side of a kitchen grater.
  10. 10. Drain the spaghetti in a colander.
  11. 11. Catch about 200 milliliters of the cooking water in a container.
  12. 12. Crack the eggs.
  13. 13. Separate the yolk from the white and put the yolk in a bowl.
  14. 14. Stir in 200 milliliters of the collected cooking water into the yolk gradually.
  15. 15. Stir half of the grated Pecorino cheese into the yolk mixture.
  16. 16. Let the bacon in the pan get hot again over medium heat.
  17. 17. Add the drained spaghetti to the pan with the bacon.
  18. 18. Mix the spaghetti well with the bacon.
  19. 19. Remove the pan from the stove.
  20. 20. Stir the yolk mixture into the spaghetti.
  21. 21. Do not let the mixture cook anymore so that the yolk does not curdle.
  22. 22. Season the spaghetti with freshly ground pepper.
  23. 23. Serve the spaghetti portion by portion on plates.
  24. 24. Sprinkle the plated spaghetti with the remaining Pecorino cheese.
  25. 25. Enjoy your meal!

Nutrition per serving