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Carbonara
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Jessika Brown
By Jessika Brown

Carbonara

5 steps
Prep:20minCook:10min
An authentic spaghetti carbonara. Tip! Add mushrooms. They’re really good I would still add a garlic clove or two. Fry it with the meat if using
Updated at: Thu, 17 Aug 2023 01:10:31 GMT

Nutrition balance score

Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
43
High

Nutrition per serving

Calories876.9 kcal (44%)
Total Fat50.9 g (73%)
Carbs76 g (29%)
Sugars2.8 g (3%)
Protein29.2 g (58%)
Sodium1099.1 mg (55%)
Fiber3.2 g (12%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Place a large pot with water on high heat and bring to the boil. Add a pinch of salt and spaghetti pasta to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions.
Spaghetti pastaSpaghetti pasta400g
Step 2
Place the egg yolks into a bowl. Add the Pecorino cheese and mix well with a fork. Add a tablespoon (20ml) of cooking water into the egg mixture and mix well until soft in texture.
WhiskWhisk
egg yolksegg yolks6
Step 3
Meanwhile heat a large, heavy-based frying pan over medium-high heat. Add the lard/butter and stir in the diced Guanciale/Pancetta and cook until golden and crisp.
Frying PanFrying Pan
lardlard13g
GuancialeGuanciale200g
Step 4
Drain the pasta, reserving 2 tablespoons (40ml/1.4 fl oz) of the pasta cooking liquid. Add the pasta into the frying pan and toss well over the heat to soak up the lovely flavour, then remove from the heat.
StrainerStrainer
Spaghetti pastaSpaghetti pasta400g
Step 5
After 1 minutes, add a splash or all the cooking water to liquefy the sauce and toss well, then season with freshly ground black pepper. Then pour in the egg mixture – the hot frying pan will help to cook the egg gently, rather than scrambling it. Toss well until the Spaghetti carbonara is lovely and glossy. Serve with a grating of Pecorino cheese and an extra twist of freshly ground black pepper on top – Buon appetito.
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