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Spaghetti carbonara

Procedimento

Bring a saucepan of salted water to the boil and cook the spaghetti. In the meantime, dice the streaky bacon; peel the clove of garlic and crush it lightly. Put the oil in a pan and fry the clove of garlic and the diced bacon briskly so that they turn golden brown all over. Put the eggs in a bowl, add the grated Parmesan and Pecorino cheese, season with a pinch of salt and pepper and mix together gently with a whisk or a fork. Drain the spaghetti when it is “al dente”, pour into the pan with the bacon and mix together with a wooden spoon; remove the pan from the heat, add the egg and cheese mixture and season with freshly ground black pepper and mix together gently so that all the ingredients blend: if the sauce is too thin, place the pan on a medium heat once again for a few seconds.

Ingredients for 4 people
350 gr Spaghetti
100 gr streaky bacon
3 eggs
1 clove garlic
50 gr grated Parmesan cheese
1 spoon grated Pecorino cheese
salt
whole black pepper

Durum wheat semolina pasta

003 Spaghetti

003 Spaghetti003 Spaghetti confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g