Spaghetti alla carbonara

Spaghetti alla carbonara

Total: 30 Min. | Active: 30 Min.
lactose-free
Nutritional value / people: 714 kcal
, Fat: 24 g
, Carbohydrate: 90 g
, Protein: 32 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

To cook the spaghetti

500g spaghetti
salted water, boiling

Bacon

150g diced bacon

Sauce

4 fresh egg yolks, beaten
80g Pecorino romano, grated
¼tsp salt
a little pepper
a little Pecorino romano, grated
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How it's done

To cook the spaghetti

Cook the spaghetti in salted water until al dente, set aside approx. 100 ml of the cooking water. Drain the pasta, cover and set aside.

Bacon

Without adding any oil, fry the bacon in a frying pan until crispy, add the spaghetti.

Sauce

Combine the egg yolks, pecorino and cooking water, season. Add to the spaghetti, remove the pan from the heat. Mix well and serve immediately. Sprinkle with pecorino romano.

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