Did you know that the original Italian Carbonara recipe doesn’t contain any cream? Here is how you prepare it the traditional way! 

  1. Cook spaghetti al dente in salt water – in the meantime prepare sauce
  2. Fry cut porcetta into small pieces and slowly fry with garlic in pan until slightly crisp
  3. Grind cheese (keep 50g for serving) and add 3 complete eggs & 2 egg yolks
  4. Add fresh pepper & mix
  5. Take garlic out & turn off heat
  6. Lift al dente spaghetti directly from pot into pan
  7. Mix up with procetta & oil in pan
  8. Add cheese egg mixture and mix up
  9. Texture should be creamy and not dry, if that’s the case – add some spaghetti water to wet the spaghetti
  10. Serve immediately with some additional cheese if desired
  • 500g spaghetti
  • 100g Pecorino
  • 100g Parmigiana
  • 5 fresh eggs
  • 1 garlic clove (slightly smashed)
  • 150g Porcetta
  • Fresh black pepper

Serves 4 person

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