Photo: RFF
- Spaghetti Carbonara
- Ingredients (4 people)
- preparation
Spaghetti Carbonara
Without cream. And still creamy. Spaghetti Carbonara is a popular dish. How to prepare the Italian classic? The original recipe from Italy.
Legend has it that spaghetti carbonara (spaghetti after Köhlerart) goes back to the coal traders (coalfish) of Italy. These are said to have cooked penne with fried pancetta and grated parmesan during their working hours. Carbonara in Roman refers to a coalfish. Spaghetti Carbonara : a true energy wonder!
How to prepare the Italian classic correctly? With the right ingredients. The most important thing: a strong Parmesan and a spicy pancetta. In a real spaghetti carbonara belongs no cream - never! The creaminess comes through the egg and the parmesan. When working together, work quickly. This reduces the risk that the egg will flocculate.
Regional variations
The perfect spaghetti carbonara - every region has its own recipe. Parmesan is replaced by provolone and pancetta by another air-dried ham. But in one, everyone agrees: Mom cooks best.
Enjoy as in Italy
Ingredients (4 people)
100 g pancetta, 1 clove garlic, 1 tablespoon olive oil, 500 g spaghetti, 60 g Parmesan cheese, 4 eggs, salt, pepper, Parmesan for garnish
preparation
1. Roll the pancetta. Peel garlic and squeeze through a garlic press. Heat oil in a pan. Pancetta inside crisp. Add garlic and fry for a short time.
2. Prepare noodles in boiling salted water according to the package instructions.
3. Finely rub Parmesan in the meantime. Whisk eggs. Season with salt and pepper. Add Parmesan and Pancetta and fold in. Drain the pasta, drain and mix immediately with the egg mixture. Arrange portions on plates and garnish with Parmesan slices.
