Spaghetti carbonara
Total nutritional values of the wrap (approximate):
- Calories : approx. 600-700 kcal
- Proteins : approx. 25-30g
- Carbohydrates : approx. 65-75g
- Fats : approx. 30-35g
Ingredients:
- 400g spaghetti
- 150g pancetta or smoked bacon, diced
- 2 large eggs
- 100g grated Parmesan or Pecorino cheese
- 2 garlic cloves, peeled
- Salt and freshly ground black pepper
- Optional: Fresh parsley for decoration
Directions:
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Cook spaghetti: Put a large pot of salted water on the stove and bring it to the boil. Cook the spaghetti al dente according to the package instructions.
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Fry the pancetta: While the pasta is cooking, place the pancetta cubes in a large skillet without oil (pancetta releases its own fat) over medium heat. Add the whole garlic cloves to flavor the fat. Fry until the pancetta is nice and crispy. Then remove the garlic cloves and discard.
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Mix the eggs and cheese: Crack the eggs into a bowl and whisk them with the grated cheese. Add a pinch of salt and plenty of freshly ground black pepper.
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Mixing: As soon as the spaghetti is ready, use tongs to lift it straight out of the cooking water and add it to the pan with the pancetta (the clinging water helps to form the sauce). Remove from the heat and quickly fold the egg and cheese mixture into the hot spaghetti. The residual heat from the pasta will ensure that the eggs set and form a creamy sauce without curdling.
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To serve: Serve immediately, with additional cheese and sprinkled with freshly ground black pepper and chopped parsley, if desired.
This traditional Italian dish is a classic that is very popular. The combination of creamy sauce, crispy pancetta and the spicy cheese makes it an irresistible dish. Enjoy your meal!
Bon appetit!
