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Spaghetti Carbonara

Name: Spaghetti Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italienische Küche
Ingredients: 500g Spaghetti; 200g Guanciale; 100g Pecorino; 4 eggs; 2 garlic cloves; Salt; Ground pepper

(2)

25 min

Gurkerl Küche

Cremige Spaghetti Carbonara nach dem italienischen Original – mit würzigem Guanciale, Pecorino und seidig-cremiger Ei-Käse-Sauce. In nur 25 Minuten auf dem Tisch, ganz ohne Obers.

Preparation method

Ingredients overview

500g Spaghetti
200g Guanciale
100g Pecorino
4 eggs
2 garlic cloves
Salt
Ground pepper

Add 3 tsp of salt to 3 liters of water and bring to a boil. Meanwhile, grate the Pecorino and finely chop the garlic.

Now add the spaghetti to the boiling water and cook according to the package instructions. Place a pan on the stove, add the Guanciale to the cold pan, render over medium heat, and fry until crispy. Strain off the rendered fat and set it aside. Then briefly fry the garlic. Drain the cooked spaghetti, reserving about 6 tbsp of cooking water. Now add the pasta to the fried Guanciale and garlic and mix everything together well.

Then whisk the egg and egg yolks together with the reserved cooking water, the Guanciale fat, and half of the grated Pecorino. Season to taste with pepper. Transfer the pasta mixture to a preheated bowl, then pour the egg-cheese mixture over it and mix as quickly as possible with the pasta mixture. Finally, sprinkle the Spaghetti Carbonara with the remaining half of the grated Pecorino, season with pepper, and serve.

Chef's tip

When mixing your pasta with the cheese and egg mixture, make sure that your spaghetti is not too hot. Otherwise, the egg will curdle and the desired creaminess will be lost. Since eggs should not be heated too much, it is best to use very fresh eggs.