Spaghetti Carbonara

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It's speedy, satisfying, and easy to make, yet so delicious.

In this recipe, I used only egg yolks, here is an idea of where to use egg whites


More pasta recipes


Ingredients


5 egg yolks

2 eggs

150 ml single cream

50 g Parmesan cheese, grated

100 g streaky bacon, thinly sliced

2 garlic cloves, crushed

400 g spaghetti

salt & pepper


Method


1. Beat together the egg yolks, whole eggs, cream, parmesan, and pepper. Heat the oil in a large frying pan and fry the bacon for about 5 minutes or until crispy and golden. Add garlic and cook for a further minute, adding a couple of tablespoons of olive oil if necessary.


2. Meanwhile, bring a large saucepan of lightly salted water to a boil, add the spaghetti and cook for 2 minutes or until tender.


3. Drain the spaghetti and immediately tip it into the frying pan while it's hot. Turn off the heat and stir in the egg mixture until the eggs are lightly cooked. If the heat of the pasta does not quite cook the egg sauce, turn on the heat and cook gently and briefly, stirring all the while.



Špagete Karbonara

Relativno brzo se spremi, jednostavno a tako ukusno

U ovom receptu koristim samo žumanjca, evo ideje kako iskoristiti belanjca


Pogledajte još pasta recepata


Sastojci


5 žumanjaka

2 jaja

150 ml tečnog šlaga

50 g parmezana, ribanog

100 g prugaste slanine, tanko narezane

2 čena belog luka

400 g špageta

so & biber


Priprema


1. Viljuškom razmutiti žumanjke, cela jaja, šlag, parmezan i dobra dva prstohvata bibera. Propržiti slaninu u velikoj tavi, oko 5 minuta ili dok lepo zarumeni i postane hrskava. Dodati nekoliko kašika maslinovog ulja, te sitno iseckan beli luk, voditi računa da ne zagori.


2. U međuvremenu skuvati špagete u blago posoljenoj vodi, ocediti i odmah ih staviti u tavu. Isključiti ringlu i dodati smesu jaja, mešati dok se jaja lagano ne skuvaju. Ako toplina tjestenine ne skuva sasvim umak od jaja, uključiti ringlu i lagano i kratko kuvati uz mešanje.

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