John Myers
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Spaghetti Carbonara without Cream
The perfect spaghetti carbonara without cream recipe with a picture and simple step-by-step instructions.
- 250 g Spaghetti
- 1 tbsp Oil
- 3 Garlic cloves
- 125 g Bacon
- 100 g Parmesan and / or pecorino, finely grated
- 1 Egg (size M or L)
- Pepper from the grinder
- Salt
Preparations
- Put on the water for the spaghetti.
- Peel the garlic and crush the toes with the broad side of the knife.
- Cut the bacon into 1cm wide strips or use diced raw ham (finished product).
- Finely grate the cheese and place in an appropriately smaller bowl.
Garlic & Bacon
- Put the oil in a hot pan and leave out the crushed garlic cloves over medium heat. Then add the bacon and fry until crispy. Later, sort out the garlic and place the bacon on kitchen paper so that the excess fat is absorbed.
spaghetti
- At the same time cook the spaghetti al dente according to the instructions on the packet. Then drain the spaghetti and DO NOT rinse with cold water. Now put the spaghetti in a larger bowl (please do not use the hot pot).
Cheese and egg mixture
- Open the egg in a cup, season with salt and pepper and stir everything with a fork. Add the egg to the cheese and work in evenly.
Spaghetti plus carbonara
- As soon as the spaghetti is ready, fold in the cheese and egg mixture immediately. The cheese melts through the hot spaghetti and the egg freezes on the noodles. Now the bacon can also be stirred in. If necessary, season with salt and pepper.
Good Appetite
- We recommend preheated plates for serving and then walk over the plate again with the pepper mill.
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