Spaghetti Carbonara in two ways; the original Italian Carbonara and a creamy Europeanised version. Decide for yourself which you prefer?
Ingredients
Italian Spaghetti Carbonara
- 400 g spaghetti
- 200 g guanciale or pancetta
- 2 eggs
- 2 yolks
- 100 g pecorino or parmesan cheese
- 1 tbsp olive oil extra virgin
- 1 ts salt
- 1 ts black pepper
Pan-European pasta carbonara
- 400 g pasta spaghetti or penne
- 2 tbsp olive oil
- 1 onion
- 140 g bacon
- 2 cloves of garlic
- 4 egg yolks
- 2 dl cream
- 150 g parmesan grated cheese
- 1 pinch of sugar
- 1 ts salt
- 1 ts black pepper
Instructions
Italian Spaghetti Carbonara
- Bring the spaghetti to the boil in well-salted water (10g/l). Be sure to leave it “al dente”. When the spaghetti is ready, reserve a cup of cooking water and pour off the rest of the water.
- Dice the pork into a large pan and drizzle with olive oil. Trim the surfaces of the pork nicely.
- Mix the sauce with yolks and grated pecorino. Set aside.
- Pour the spaghetti into the pan and toss around with the pork. Add the sauce and swirl quickly until the eggs start to curdle a little.
- Thin the spaghetti with the cooking water and serve the spaghetti carbonara with the grated black pepper.
Pan-European pasta carbonara
- Bring the pasta to the boil in well-salted water (10g/l) . Remember to leave it “al dente”.
- Put the oil and chopped onion in a pan and cook until soft. Add the chopped bacon, sugar, salt and pepper. Fry until cooked.
- In a bowl, mix the cream, egg yolks and parmesan grated cheese. Add a generous amount of pepper and chopped garlic.
- Drain the pasta and add the olive oil in a saucepan. Pour in the bacon mixture from the pan.
- Pour the cream and cheese mixture into the pan and stir well. Remove from the plate and serve the pasta carbonara immediately.
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Last Updated on June 2, 2022 by Flavorado
