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This classic Italian spaghetti Carbonara features perfectly cooked spaghetti tossed with crispy pancetta, a rich, creamy sauce made from egg yolks, a whole egg, and Parmesan, all without the need for additional cream. It's a simple yet incredibly delicious dish that highlights the natural richness of its ingredients.
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Boil salted water and cook spaghetti. → Dice pancetta and prepare egg mixture. → Sauté pancetta with crushed garlic in butter/olive oil mix. → Combine spaghetti with pancetta and a little pasta water in the pan. → Remove from heat, add egg mixture, and stir vigorously until creamy. → Serve immediately, topped with more Parmesan and black pepper.
Boil salted water and cook spaghetti. → Dice pancetta and prepare egg mixture. → Sauté pancetta with crushed garlic in butter/olive oil mix. → Combine spaghetti with pancetta and a little pasta water in the pan. → Remove from heat, add egg mixture, and stir vigorously until creamy. → Serve immediately, topped with more Parmesan and black pepper.
This classic Italian spaghetti Carbonara features perfectly cooked spaghetti tossed with crispy pancetta, a rich, creamy sauce made from egg yolks, a whole egg, and Parmesan, all without the need for additional cream. It's a simple yet incredibly delicious dish that highlights the natural richness of its ingredients.
Bring a large pot of water to a rolling boil and season it generously with salt.
Add the spaghetti straight into the boiling water. Cover the pot and do not touch it until the water starts bubbling again. Cook according to package instructions until al dente.
While the pasta cooks, slice the pancetta (or bacon) into pieces approximately a quarter of an inch thick, then dice them into small squares. Set aside.
In a bowl, combine 3 egg yolks and 1 whole egg. Add about 2-3 tablespoons of grated Parmesan cheese, a little pinch of black pepper, and a little pinch of salt. Beat the mixture thoroughly until well combined.
Heat 1 large tablespoon of Bertolli with Butter (or olive oil and butter mix) in a frying pan over medium heat. Add the 2 crushed garlic cloves.
Ensure the pasta water is genuinely boiling before adding spaghetti.
Do not overcook the pancetta; it should be lightly colored, not crispy, to maintain its tenderness and flavor.
When adding the egg mixture, remove the pan from the heat to prevent the eggs from scrambling. The residual heat will create a creamy sauce.
Use pasta water to adjust the creaminess of the sauce; the starch in the water helps emulsify it.
For the egg mixture, Gennaro specifies 3 yolks and 1 whole egg for maximum richness.
Bertolli with Butter is used for sautéing and finishing, adding a silky texture.
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