Spaghetti Carbonara
Ready In - 35 MinutesAverage Reviews
Description
Level
Easy
Yield
4 person
Prep Time
20 minutes
Cooking Time
15 minutes
Total Time
35 minutes
Ingredients
1. Boneless beef, mutton or chicken breast - 100 grams
2. Parmesan cheese - 50 grams plus extra to serve
3. Eggs - 3 large
4. Spaghetti (either bucatini and fettuccine) - 350 grams
5. Garlic cloves, peeled and left whole - 2
6. Unsalted butter - 50 grams
7. Salt - add to taste
8. Black pepper - add according to taste
9. Parsley, chopped and fresh - for garnish
2. Parmesan cheese - 50 grams plus extra to serve
3. Eggs - 3 large
4. Spaghetti (either bucatini and fettuccine) - 350 grams
5. Garlic cloves, peeled and left whole - 2
6. Unsalted butter - 50 grams
7. Salt - add to taste
8. Black pepper - add according to taste
9. Parsley, chopped and fresh - for garnish
Nutrition Facts
CALORIES: 655 kcal
CARBOHYDRATE: 66 g
PROTEIN: 32 g
FAT: 31 g
CHOLESTEROL: 0 mg
SODIUM: 2.02 g
CARBOHYDRATE: 66 g
PROTEIN: 32 g
FAT: 31 g
CHOLESTEROL: 0 mg
SODIUM: 2.02 g
Directions
1. The first step is to boil water in a large saucepan for the 350 grams spaghetti.
2. After that, finely chop the meat (it is up to your choice whether you want to add beef, mutton, or chicken) and also finely grate 50 grams of Parmesan cheese. Take a medium-size bowl and mix these two ingredients.
3. Again take a medium-size bowl and beat three large eggs. Add flavoring, i.e., black pepper into the beaten egg, and then whisk the eggs again. Set this medium-size bowl aside.
4. As the water begins to boil, add one teaspoon of salt and 350 grams of spaghetti. Cook the spaghetti until al dente (the cooking process of spaghetti will take approximately 10 minutes).
5. Now, smash two peeled garlic cloves with a knife blade. While the noodles are cooking, in the meantime, cook the meat with squashed garlic.
6. In a large frying pan, drop 50 grams of butter and upon melting of the butter, add in meat that is sautéed in garlic.
7. For about five minutes, cook the meat on medium heat until it becomes golden and crisp. At this moment, the garlic has imparted its flavor, so if you want to discard the garlic, you can by taking it out with a slotted spoon.
8. Now, switch the heat from medium to low. Once the pasta is ready, lift the noodles with the help of a pasta fork. Transfer it in a large wok or pan with the meat. IMPORTANT NOTE: Do not throw the pasta water away yet.
9. The succeeding step is to mix in the cheese into the beaten egg bowl, only leaving a small handful back for sprinkling it later.
10. Take the spaghetti and meat pan off the heat source. Slowly pour in the egg and Parmesan cheese mixture, and by using tongs, lift the noodles so that they get easily coated with the mixture. Add several tablespoons of pasta water to make the noodles extra saucy. Season the spaghetti carbonara with salt if you desire.
11. Serve the spaghetti carbonara immediately by sprinkling some extra cheese on top. Also, season it with black pepper and garnish it with fresh chopped parsley.
2. After that, finely chop the meat (it is up to your choice whether you want to add beef, mutton, or chicken) and also finely grate 50 grams of Parmesan cheese. Take a medium-size bowl and mix these two ingredients.
3. Again take a medium-size bowl and beat three large eggs. Add flavoring, i.e., black pepper into the beaten egg, and then whisk the eggs again. Set this medium-size bowl aside.
4. As the water begins to boil, add one teaspoon of salt and 350 grams of spaghetti. Cook the spaghetti until al dente (the cooking process of spaghetti will take approximately 10 minutes).
5. Now, smash two peeled garlic cloves with a knife blade. While the noodles are cooking, in the meantime, cook the meat with squashed garlic.
6. In a large frying pan, drop 50 grams of butter and upon melting of the butter, add in meat that is sautéed in garlic.
7. For about five minutes, cook the meat on medium heat until it becomes golden and crisp. At this moment, the garlic has imparted its flavor, so if you want to discard the garlic, you can by taking it out with a slotted spoon.
8. Now, switch the heat from medium to low. Once the pasta is ready, lift the noodles with the help of a pasta fork. Transfer it in a large wok or pan with the meat. IMPORTANT NOTE: Do not throw the pasta water away yet.
9. The succeeding step is to mix in the cheese into the beaten egg bowl, only leaving a small handful back for sprinkling it later.
10. Take the spaghetti and meat pan off the heat source. Slowly pour in the egg and Parmesan cheese mixture, and by using tongs, lift the noodles so that they get easily coated with the mixture. Add several tablespoons of pasta water to make the noodles extra saucy. Season the spaghetti carbonara with salt if you desire.
11. Serve the spaghetti carbonara immediately by sprinkling some extra cheese on top. Also, season it with black pepper and garnish it with fresh chopped parsley.
