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Ingredients
- 500 grams Spaghetti
- 100 grams Pecorino
- 100 grams Pancetta
- 2 cloves garlic
- 2 tablespoons olive oil
- 4 eggs
- Salt
- Ground pepper
Preparation
- 1Add 3 teaspoons of salt to 3 liters of water and bring to a boil. Meanwhile, grate the Pecorino, cut the pancetta into small cubes, and finely chop the garlic.
- 2Now add the spaghetti to the boiling water and cook according to package directions. Heat olive oil in a large coated pan to vigorously fry the pancetta cubes. Then briefly fry the garlic with it. Drain the cooked spaghetti, but reserve about 4 tablespoons of cooking water. Now add the pasta to the fried pancetta and garlic and mix everything well.
- 3Then whisk the egg and egg yolks with the reserved cooking water and half of the grated Pecorino. Season everything with pepper. Transfer the pasta mix to a preheated bowl, then pour the egg-cheese mixture over it and mix quickly with the pasta mix. Finally, sprinkle the Spaghetti Carbonara with the remaining half of the grated Pecorino, season with pepper, and serve.
Tip
When mixing your pasta with the cheese-egg mixture, make sure 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.
