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Spaghetti Carbonara

Yields4 ServingsPrep Time25 minsCook Time20 minsTotal Time45 mins

One of the greatest Italian Classic

Bruno Albouze Spaghetti Carbonara

Cooking Spaghetti
 300 g Spaghetti
 2000 g Water
 20 g Salt
Sauce
 50 g Whole egg
 60 g Egg yolks
 250 g Pancetta*
 5 g Olive oil, (optional)
 90 g Parmigiano-Reggiano, or Pecorino
Cooking Spaghetti
1

Throw spaghetti in boiling salted water and cook pasta al-dente. Save some hot water for the sauce.

Carbonara Sauce
2

*Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Bacon is often used as a substitute. Beat the egg, yolks and add grated cheese gradually, hot pasta water and ground black pepper. Meanwhile, in a hot pan cook pancetta until browned and crisp with a drizzle of olive oil (optional). Remove some of extra fat using paper towels. Save half of the pancetta for garnishing. Turn heat back on pan where pancetta is been sitting. Stir in cooked pasta with pancetta and add a splash of pasta water; turn heat off. To prevent eggs from scrambling, transfer pasta into a large bowl and add sauce.

Plating
3

Arrange a nice swirl of spaghetti on warm plates. Garnish with the remaining pancetta, add parmesan shavings and freshly ground pepper. Serve immediately, buon appetito!

Nutrition Facts

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