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Italian Spaghetti Carbonara

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Italian Spaghetti Carbonara

The perfect Italian Spaghetti Carbonara recipe with a picture and simple step-by-step instructions.

  • 750 g Spaghetti
  • 6 Chicken eggs fresh
  • 400 g Pancetta belly bacon Italy
  • 4 tbsp Olive oil
  • 250 g Parmesan
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 bunch Parsely
  • 2 Onions
  1. Dice onions and pancetta and sauté with a little olive oil in a pan until translucent.
  2. Beat the eggs.
  3. Finely chop the parsley and mix with the beaten eggs. Season with salt and pepper. Grate the Parmesan cheese and stir into the egg mixture.
  4. Boil the spaghetti, pour off the cooking water, then stir immediately with the egg mixture so that the egg sets. Finished!
Dinner
European
spaghetti carbonara – italian classic

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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