John Myers
Carbonara-style Spaghetti
The perfect carbonara-style spaghetti recipe with a picture and simple step-by-step instructions.
For the sauce:
- 2,5 liter Boiling water
- 2 teaspoon Salt
- 20 g Branded butter
- 50 g Ham cubes
- 50 g Diced boiled ham
- 100 g Finely diced onion
- 100 ml Good broth
- 200 ml Cream
- 30 g Freshly grated pecorino
- 1 teaspoon Thyme leaves
- Black pepper from the mill
- Cook the spaghetti in bubbly salted water until al dente, then drain and collect some of the cooking water.
- While the pasta is cooking, leave out the butter in a saucepan and sauté the onion and ham cubes until translucent. Deglaze with the stock and cream and boil the sauce vigorously over high heat for about 3 minutes.
- Pour in the spaghetti and sprinkle with the freshly grated pecorino cheese and the thyme leaves. Mix everything together and mix in a good shot of the pasta water, season well with freshly ground pepper and serve.
- These “carbonara-style” spaghetti are one of my husband’s favorite dishes. They taste excellent, even without the eggs, which are part of a real carbonara. One advantage of this recipe: nothing is guaranteed to curdle here!
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