John Myers
Spaghetti Carbonara (originals)
The perfect spaghetti carbonara (originals) recipe with a picture and simple step-by-step instructions.
- 90 g Ham cubes or pancetta (traditional air-dried pork belly)
- 60 g Parmesan
- 4 Eggs size M
- 400 g Spaghetti
- Salt
- Cook the spaghetti in plenty of boiling salted water according to the instructions on the package, drain and drain, collecting the pasta water.
- 30 g Parmesan finely grate, finely slice 30 g. Beat the eggs with grated Parmesan.
- Fry the ham cubes in a pan over medium heat for 1-2 minutes until crispy. Add the drained spaghetti and 100 ml of the pasta water and mix everything together well, remove from the stove. Pour the egg and cheese mixture over it and mix everything together well. Place the spaghetti on pre-warmed plates and serve sprinkled with the remaining cheese.
- Mixed leaf or tomato salad tastes good with it.
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