Spaghetti alla carbonara

Spaghetti alla carbonara

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


4 people


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:

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To cook the spaghetti

500 g spaghetti
salted water, boiling


150 g diced bacon


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

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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.


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


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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