Lighter Spaghetti alla Carbonara

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cook 160 g spaghetti in salted water until al dente, reserving 100 ml of the pasta water.

2. 2

   Cut 60 g guanciale into thin strips and fry in a dry frying pan for 4-5 minutes until the fat has rendered and it is crisp.

   4:00
3. 3

   Whisk 2 eggs and 1 egg yolk with 40 g grated pecorino and 1 tsp freshly ground pepper in a bowl.

4. 4

   Add the hot spaghetti to the guanciale and take the pan off the heat. Quickly fold in the egg and cheese mixture and stir with 2-3 tbsp pasta water to make a creamy sauce without letting it scramble. Serve immediately.