Can the Real Carbonara Please Get Up
This is the real thing. No cream involved in real Carbonara sauce. The simplicity provides the complex flavors of this classic
≈ 845 kcal · 38 g protein · 94 g carbs · 35 g fat — AI estimate per serving
Ingredients
Method
- 1
Grease the pan with the Pancetta. Crush the garlic with your knife (flat side an push. Cut in chunks and add to the flying pan. Add the Pancetta after a few minutes and let it get crispy. Once done remove the garlic (avoid burning it!)
- 2
Cook the spagetti al dente and drain. Keep some of the cooking liquid
- 3
Add the spagetti to the frying pan and toss for a few minutes to let the flavors connect and mix. Add a little splash of cooking water from the pasta to this this.
- 4
Sperate the egg yolks from the egg whites. Mix the egg yolks together, add some ground black pepper, finely grind the 2/3 of Parmasan and add to the mixture.
- 5
Make sure the heat is down as you do not want to cook the eggs. Add the eggs, Parmasan, pepper mixture to the pancettta, pasta mxiture and gently toss for 1 - 2 minutes (the mixture start to shine), add a little cooking water if needed.
- 6
Serve with a fresh egg xolk in the middle of the nest of spagetti, grind some black pepper and shave some Parmesan
Rémy's wine pairing
Medium to full body with solid acidity, or fresh sparkling
Spaghetti Carbonara is simultaneously rich and light. What it needs is a wine that is equally middling – medium to full body and a fairly solid acidic structure. There are many reds that work but honestly you can go for a fresh Francia Corta as well. Or for example a Barbera d’Alba and many other delightful reds and white not only from Italy.
