Spaghetti Carbonara

A dish of Italian tradition from the 19th century, which, despite its simplicity, has conquered the world and found its variation in every country. In Slovenia, we like to add cream, milk, and parsley, but to achieve the true original flavor, the following recipe should be followed.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 8 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

pasta

  • 350 g Pasta, spaghetti, whole grain

sauce

  • 4 pieces Egg, egg yolk, fresh

  • 1 piece Egg, fresh

  • 2 spoons Oil, olive

  • 150 g Meat, pork, smoked bacon

  • 100 g Cheese, goat, hard

  • 2 pinch Spices, pepper, black

Steps

  1. Fill a large pot with an appropriate amount of water and place it on the stove. When the water is almost boiling, add salt to increase the boiling intensity. Add the spaghetti to the boiling water and add a drop of oil to prevent the spaghetti from sticking. Let it cook for about eight minutes or as indicated on the packaging.

  2. Cut the bacon into pieces and grate the cheese. Heat oil in a pan and fry the bacon until it becomes slightly crispy and the fat turns transparent. Remove from heat and let it cool slightly.

  3. In a bowl, whisk the egg yolks and whole egg. Add most of the cheese, a pinch of pepper, the cooled bacon, and the oil in which the bacon was fried. Add salt if needed and mix everything well.

  4. Place the pan used for frying the bacon back on the stove. Add the drained spaghetti and pour the prepared egg mixture over it. Mix quickly to evenly distribute the mixture and bacon. Serve on plates and sprinkle with a bit of pepper and the reserved cheese.

Nutrition Information (Per 100g)

  • Calories: 375.33 kcal
  • Fat: 19.42 g
    • Saturated Fat: 7.22 g
  • Carbohydrates: 35.17 g
    • Sugars: 0.26 g
  • Protein: 14.83 g
  • Fiber: 0.13 g

Advice

When cooking pasta, we follow the rule of using 1 liter of water for every 100 grams of pasta. For every liter of water, use 10 to 12 grams of salt.