Pasta Carbonara
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Pasta carbonara in two ways; the original Italian spaghetti carbonara and a creamy Europeanised version. Which do you prefer?
Ingredients for four
Italian spaghetti carbonara
400g spaghetti 200g guancialea, pancetta or overcooked spaghetti with a spaghetti sauce2 eggs 2 yolks 100g pecorino or parmesan cheese olive oil salt and pepper
4 egg yolks 2 dl cream 150g Parmesan grated 1 pinch of sugar salt and pepper
Italian spaghetti carbonara
Boil the spaghetti in well-salted (10g/l) water. Be sure to cook until crispy and al dente.
Dice the pork in a large pan and drizzle with olive oil. Fry the pork until it is cooked through. Mix the sauce with two eggs, two yolks and grated pecorino. When the spaghetti is ready, take a cup of cooking water and pour off the rest of the water.
Toss the spaghetti in a pan and stir in the pork. Add the sauce and cook quickly so that the eggs start to coagulate.
Soak the spaghetti in the cooking water and serve the spaghetti carbonara with a grind of black pepper.
All-European pasta carbonara
Bring the pasta to the boil in a pan of well-salted (10g/l) water. Be sure to cook until crispy and al dente.
Add the chopped onion to the pan and sauté until soft. Add chopped bacon, sugar, salt, pepper. Fry until cooked.
In a bowl, mix cream, egg yolks and parmesan cheese grated. Add a generous amount of pepper and chopped garlic.
Drain the pasta and add the olive oil to the pan. Pour in myös bacon mixture from the pan.
Add the cream cheese mixture to the pan and stir well. Remove from the plate and serve the pasta carbonara immediately.
