Spaghetti Carbonara

Yields4 Servings
CuisineItalian
CategoryMain course

Preparation Time5 minutes
Cooking Time10 minutes
Total Time15 minutes

Markus Stumpf

This recipe is quite close to - though not exactly - the original Spaghetti Carbonara recipe, as it was made using ingredients that happened to still be in the fridge.

For example, I used Grana Padano instead of Pecorino Romano and pork belly bacon instead of guanciale or pancetta.

Ingredients

500 g spaghetti
3 eggs
50 g Grana Padano
150 g bacon
black pepper

ingredients: spaghetti
ingredients: Grana Padano and eggs
ingredients: mixed Grana Padano, eggs, and black pepper
ingredients: fried bacon
spaghetti mixed with bacon
spaghetti carbonara

Instructions

Cook the spaghetti in generously salted water until al dente.
Meanwhile, cut the bacon into strips and fry it in a large pan , then switch off the heat.
Finely grate the Grana Padano and mix it with one whole egg and two egg yolks. Season generously with black pepper.
Once the spaghetti is ready — reserve the pasta water — transfer the dripping spaghetti directly into the pan with the bacon and mix well.
Then stir in the egg and cheese mixture and add some of the pasta water until a creamy consistency is achieved.
Season with plenty of freshly ground black pepper and serve.

Nutrition (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate. Actual values may vary depending on ingredients and portion sizes.