Spaghetti Carbonara
Autor: Andrii M.
- Bekon50 g197 kcal
- Czarny pieprz1 g3 kcal
- Ser romano25 g97 kcal
- Sól2 g0 kcal
- Spaghetti100 g371 kcal
- Żółtko2 szt.109 kcal
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The real Roman version: no cream, just eggs, cheese and plenty of black pepper. The sauce is made by the heat of the pasta, off the stove. 1. Boil the spaghetti in well-salted water until al dente. Keep a cup of the cooking water. 2. While it cooks, fry the bacon cut into strips in a dry pan until crisp and the fat has melted. 3. Beat the egg yolks with the grated cheese and lots of freshly ground pepper. 4. Drain the pasta and toss it with the bacon and its fat. Take the pan off the heat. 5. Pour in the egg mixture and toss quickly, adding splashes of pasta water until the sauce turns creamy and coats every strand. 6. Serve at once with more cheese and pepper.