Traditional Spaghetti Carbonara consists of pasta, a beaten egg, hard aged Italian cheese and guanciale. I use pancetta or shortcut bacon if I don’t have any of the latter.
I love this version just as much as the one I make with heavy cream. Check it out here – Spaghetti Carbonara With Cream.
The Technique
A couple hundred grams of fresh spaghetti (I used bucatini made in my Philips Pasta And Noodle Maker) feeds two hungry adults.
Boil the pasta al dente and then drain most but not all of the water. Add fried bacon, aged Italian hard cheese and beaten egg.
Here I have used 200g of pasta, 3 rashers of short bacon, 80g of aged Italian hard cheese (a mix of Calcagno Pecorino With Black Peppercorns and Parmigiano-Reggiano) and the reserved pasta water.
If you like it runnier, use two eggs and a bit more of the pasta water.
Enjoy,
PK
Here are some more Italian food and pasta recipe posts:
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