Easy Spaghetti alla Carbonara

Von No Recipes · 30 Min.

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Zubereitung

1. Bring a large pot of well-salted water to a boil, using about 1 tablespoon of salt per 5 cups of water.
2. Cook the spaghetti according to the package directions, usually 8 to 9 minutes.
3. While the pasta cooks, brown the guanciale in the olive oil until crisp on the outside. Take the pan off the heat.
4. Whisk the whole egg, the 3 egg yolks, the grated Pecorino Romano and black pepper together in a large bowl to make the sauce.
5. Drain the pasta when it is done and toss it with the guanciale.
6. Tip the hot pasta and guanciale into the egg mixture and toss quickly so the spaghetti is coated in sauce.
7. Plate the pasta and top with a slow-cooked egg, extra Pecorino and black pepper.

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EiKäseNudelnSpaghettiPecorinoGuanciale