Spaghetti carbonara
“A hearty spaghetti variation with spicy smoked bacon. A delicious dish, not just for strong men!”
Method
Cut the bacon into strips. Place the oil (or butter) in a saucepan with the bacon and fry over a moderate flame until the bacon fat has melted; then remove from the heat and keep warm. While the spaghetti cook in plenty of salted water, whip the egg yolks in a bowl, then when frothy add the cream, half the parmesan cheese and a generous sprinkling of freshly ground black pepper. When the spaghetti is still very ´al dente´ (8 minutes), drain and pour into a pan over the heat. Mix the spaghetti so that it absorbs the flavour, then remove from the flame and add the beaten eggs immediately; mix quickly and serve at once with the rest of the parmesan cheese.
Ingredients
- 400 g (13 oz) Schär gluten-free Spaghetti, 100 g (3 1/2 oz) streaky bacon, 50 g (1 1/2 oz) grated parmesan cheese, 1 tablespoon olive oil (or knob of butter), 2 tablespoons cream, 4 egg yolks, salt, black pepper.
analysis/100g
- protein
- 21,7 g
- fat
- 17,2 g
- carbohydrates
- 78,2 g
- Kcal
- 554
- Kj
- 2344
