Spaghetti Carbonara

Spaghetti Carbonara

Sidney Yang

Ingredients list for spaghetti carbonara:

Serves: 2

  • 1/2 lb (200g) of spaghetti
  • About (50g) pancetta (or bacon)
  • 1 whole egg + 2 yolks
  • 4 tablespoons of grated pecorino
  • tablespoons of grated parmesan
  • 1 clove garlic
  • Olive oil
  • Salt and pepper
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Cooking instructions for the spaghetti carbonara

Cut the pancetta into cubes or sticks and brown in the pan with a little olive oil and the whole peeled garlic clove. Ingredients have to color without burning. cook for about 10 minutes.
In a bowl, mix the whole egg and yolks with a fork add half the Parmesan, pecorino and pepper.
Boil a large amount of salted water in a saucepan. Cook the spaghetti “al dente”.
Drain the pasta. Set one cup of cooking water aside . In the bowl containing the eggs and cheese, add a few tablespoons of pasta cooking water and emulsify with a fork. Pour over pasta and mix well. The sauce will gradually form a fluid cream (if necessary add a little cooking water). Add pancetta (without garlic), a little salt if needed, pepper and sprinkle the remaining pecorino.

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Spaghetti Carbonara