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Spaghetti Carbonara
The creamy classic from Rome — with egg yolk and pecorino instead of cream, on the table in 25 minutes.
Ingredients
4 servings
400 g spaghetti
150 g bacon
Alternative: smoked tofu4 egg yolks
80 g pecorino
Alternative: parmesanblack pepper & salt
Preparation
1
Generously salt the water and cook the spaghetti until al dente.
2
Dice the bacon finely and fry until crispy.
3
Whisk the egg yolks with grated pecorino and plenty of pepper.
4
Drain the pasta, reserving a cup of the cooking water.
5
Combine everything off the heat, stirring in pasta water until creamy.