Spaghetti carbonara

  • Start boiling water
  • 500g of bacon/pancetta and fry in a large pan (time it so that it’s done at the same time the pasta is al dente, get rid of excess fat if needed)
  • Cook spaghetti al dente, reserve 1 cup of starch water
  • Beat 4 eggs, and mix in 1 cup of grated parmesan, pepper (+1 tsp garlic powder if not using real garlic)
  • Add 1 clove of garlic to bacon just before adding the pasta, fry for 1 min
  • Toss the spaghetti in the fat with the bacon for 2min
  • Remove pan from heat (wait ~2 minutes) and add in parmesan egg mixture, stirring well, and being careful that the eggs don’t cook.
  • If needed add some of the starch water to the mix to make the sauce thinner

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