Classic Pasta Carbonara
Glossy creamy carbonara without cream is all about the right heat, pasta water and quick tossing. This recipe for classic pasta carbonara uses egg yolks, Parmes…
Ingredienser
Instructions
Bring a large pot of well salted water to a boil.
Cook the pasta until al dente according to the package instructions.
Save about 1.5 dl pasta water before draining the rest.
Cut bacon into small pieces.
Cook the bacon slowly in a large pan over medium heat until golden and crisp.
Remove the pan from the heat.
Whisk egg yolks, grated Parmesan and freshly ground pepper together into a thick mixture.
Add the hot pasta directly to the pan with bacon and bacon fat.
Toss quickly together.
Pour the egg mixture over the pasta while tossing continuously.
Add a little pasta water, little by little, until the sauce becomes glossy and creamy.
Season with extra pepper and a small pinch of salt if needed.
Serve right away, preferably with extra grated Parmesan.
Nutrition per serving
Energi ca. 521 kcal
Protein 30.3 g
Fett 25.9 g
Karbohydrater 40.1 g
Fiber 1.8 g
Sukker 1.6 g
Salt 4.2 g
Tips & tricks
Remove the pan from the heat before folding in the egg mixture. This gives better control and less risk of the eggs coagulating.
Did you know?
Classic carbonara should be creamy without cream, getting its texture from egg yolks, Parmesan and hot pasta water. The right temperature is essential: too much heat gives scrambled eggs, while gentle heat gives a glossy and silky sauce.
