ReceptnaptárSpaghetti alla carbonara
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Ingredients
Method
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- Cut the guanciale into strips and fry over low heat until crisp. Keep the fat.
- Mix the eggs with most of the cheese and the pepper.
- Cook the pasta al dente.
- Add the pasta to the guanciale with a little of the cooking water.
- Take the pan off the heat (important!) and quickly stir in the egg cream. The residual heat makes it creamy — it mustn't turn into scrambled egg.
A Receptnaptár original recipe. Calories and protein are estimated.
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