Pasta carbonara
Creamy spaghetti with pancetta, eggs and pecorino, without cream.
Active time20 min
Cooking12 min
Total25 min
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Ingredients
- 3 eggs
- 60 g grated pecorino
- 150 g pancetta
- 2 g black pepper
- 400 g dried spaghetti
Preparation
Bring a large saucepan of water to the boil. Cook the spaghetti according to the packet instructions, usually for 9 to 12 minutes. Reserve 1 cup of cooking water before draining.
400 g dried spaghetti- large saucepan
- cup
- colander
While the pasta is cooking, cut the pancetta into lardons and brown them in a frying pan for 5 to 7 minutes without adding any fat.
150 g pancetta- knife
- frying pan
- spatula
Beat the eggs with the grated pecorino and pepper. Add a spoonful of lukewarm cooking water to loosen the mixture.
3 eggs60 g grated pecorino2 g black pepper- bowl
- fork
Remove the frying pan from the heat. Mix the hot pasta with the pancetta, then add the egg and cheese mixture, stirring. Loosen with a little cooking water if necessary. The sauce should remain creamy. Serve immediately.
- frying pan
- spoon
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration