Spaghetti Carbonara
Ingredients for 4 people
- 500 g Spaghetti
For the sauce:
- 180 g pancetta (pancetta is a fatty Italian pork bacon, slightly smoked)
- 1 clove garlic
- 2 dessert spoons olive oil
- 4 eggs
- 80 g freshly grated parmesan cheese
- Salt
- Freshly ground pepper
- 2 dessert spoons chopped parsley
Preparation
Bring 3-5 l lightly salted water to the boil in a large pan, add the spaghetti, stir to loosen, bring back to the boil and then simmer for about 12 mins, or as stated on the packet, until al dente.
Dice the pancetta (or bacon). Crush the unpeeled clove of garlic with the flat side of a knife so the skin splits. Heat the olive oil in a pan and fry the pancetta and garlic until the bacon is crispy. The garlic should be removed as soon as it starts to brown because otherwise it will become bitter.
Crack the eggs into a bowl and whisk together with the parmesan. Salt carefully because the parmesan is quite salty and season well with pepper.
Drain off the spaghetti and add to the bacon. Mix well and add the chopped parsley. Remove the pan from the heat and add the egg mixture. Stir and let the eggs begin to set.
Serve hot on preheated plates and sprinkle with more grated parmesan, if desired.
