Servings: persons
Traditional Spaghetti Carbonara without Cream
Here you get a recipe that omits the Danish twists such as cream and onions, and instead lets the simple dish stand out crisp and clear.Spaghetti Carbonara is not only a delicious, flavorful dish – it is also an easy dish that can quickly be whipped up in the kitchen on days when time is short.
Ingredients
- 250 gram Spaghetti
- 2 pcs. Egg
- 50 gram Bacon guanciale or pancetta
- 27 gram Olive Oil
- 50 gram Parmesan freshly grated. Can be substituted with pecorino
- Pepper freshly ground
Instructions
- Fill a large pot with water and add about 10 grams of salt per liter of water. Bring the water to a boil.
- Cut the bacon into large cubes.
- Heat a pan with the oil and fry the bacon until it is golden and crisp. Remove it from the pan, but leave the oil in the pan.
- Lightly beat the eggs together with the cheese in a bowl.
- Cook the spaghetti “al dente” (to the tooth) and drain most of the water. Leave a bit of water (about 1 dl.) with the spaghetti, as a bit of the water is needed for the dish. The starch from the flour in the water helps to thicken the sauce.
- The moment the spaghetti is ready, everything must be quickly mixed together - this is crucial for the consistency of the dish!
- Pour the freshly cooked spaghetti along with about 1 dl. of cooking water into the pan.
- Pour the beaten eggs over the spaghetti while stirring.
- Pour the bacon along with the hot oil from the frying into the ingredients in the pan (if the oil has cooled, heat it up again).
- Stir the mixture well so that the sauce is distributed throughout the spaghetti.
- Note that the sauce should not solidify and turn into scrambled eggs but just become creamy and slightly thicken. If you don't like to eat eggs that are not completely heat-treated, use pasteurized eggs.
- Serve the dish immediately. Also, add plenty of freshly ground pepper on top.
- Bon appétit.