Spaghetti alla carbonara

Spaghetti carbonara

Ingredients 4 persons

(as main course)

400-500 grams of spaghetti

Olive oil

Chilli flakes

1 whole container of pancetta (diced/sliced) or diced pork cheek (guanciale)

Splash of grappa (or white wine)

4 eggs (1 whole egg, three egg yolks)

100 grams grated pecorino romano

Parsley (finely chopped)

Pepper from the mill

Salt

🕐 10🔪20🍳 👩🏼🍳

1. Put on a large pan of water to cook the spaghetti in.

2. In a deeper skillet with a little olive oil, fry the bacon or pork cheek until the bacon is translucent. Deglaze with grappa or with the white wine. Let it cook a little more and let some of the liquid evaporate. Now turn off the heat.

3. Cook the spaghetti: add salt, put the dry pasta in the boiling water, stir well, let the water boil and then turn off the heat. Put the lid on the pan and keep the cooking time at -2 minutes.

4. Now beat the eggs with a whisk. Stir in the grated pecorino and finally the parsley.

5. About 1-2 minutes before the spaghetti is ready, turn up the heat gently under the bacon. After the spaghetti is drained, quickly stir it into the bacon.

6. Next, quickly stir the spaghetti with the bacon through the beaten eggs with cheese and parsley. Add plenty of ground pepper on top. Serve immediately.

👉🏽 Somehow the Dutch tend to stir cream through everything. Don't do that with the carbonara, because it really completely ruins the pure taste.

👉🏽 Cooking pasta: When the water for the pasta boils, only then add salt. Then add the spaghetti or other pasta and let the water boil again. Stir the pasta well, turn off the heat and put the lid on the pan. From the moment the water returns to a boil, keep the cooking time at -2 minutes. In between, stir the pasta vigorously so it doesn't stick. Then just drain. The advantage is that the pasta never sticks to the bottom of the pan.