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Spaghetti carbonara

Authentic Spaghetti Carbonara Recipe

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Genuine Italian carbonara is made with guanciale (or pancetta), egg yolks, pecorino cheese and black pepper. The key is using quality ingredients and no cream - the creamy texture comes from properly emulsifying the eggs with hot pasta water. A classic Roman dish that takes just 15 minutes to make.

Photo of the recipe
parmesan 100 g
ham 350 g
Garlic 2 clove
cream 23% 200 ml
spaghetti 400 g
Eggs 4 pc.
Olive oil 3 tbsp
sea salt to taste
Pepper to taste

Step 1

Bring a large pot of water to a boil, add some sea salt and 1 tbsp olive oil, add the spaghetti and cook according to the package instructions.

Step 2

Peel and chop the garlic. Cut the ham or bacon into small cubes. Heat 2 tbsp olive oil in a pan, sauté the garlic for 1 min, add the ham and cook over low heat for 3 min.

Step 3

Beat the cream with 4 egg yolks, add grated Parmesan. Lightly season with salt and pepper.

Step 4

Drain the spaghetti and place them in a heated pan. Pour in the egg-cream sauce and mix quickly. Sprinkle with sautéed ham on top and cook for no more than 1–2 minutes.

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