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Gluten free
Vegan
Ingredients:
- 200 g spaghetti or other pasta of your choice
- 100 g pancetta or guanciale (or bacon as a substitute)
- 2 eggs
- 50 g Parmesan (or pecorino) cheese, freshly grated
- Salt and freshly ground black pepper
- 1 teaspoon BAM garlic powder
Pasta carbonara
-
Preparation time:
45 min -
Difficulty:
-
Number of ingredients:
6
Instructions:
1. Step
In a large pot, bring the water to the boil. When the water comes to the boil, add a little salt and cook the pasta according to the instructions on the packet, usually for 8-10 minutes, until al dente. Before draining the pasta, save a cup of the cooking water for later.
2. Step
While the pasta is cooking, cut the pancetta or guanciale into thin strips or cubes.
3. Step
Heat a little olive oil in a large frying pan over a medium heat. Add the pancetta or guanciale and fry until crisp and slightly golden brown, about 5-7 minutes. Add BAM Garlic powder.
4. Step
Whisk the eggs in a bowl and add the freshly grated Parmesan (or pecorino) cheese. Mix well until you have a smooth mixture.
5. Step
When the pasta is al dente, drain it, but reserve a cup of the cooking water beforehand. Add the cooked pasta to the pan with the pancetta or guanciale. Stir well to combine the flavours.
6. Step
Then remove the pan from the stove and quickly stir the egg and cheese mixture into the pasta. This step is important not to harden the eggs but to get a creamy carbonara sauce.
7. Step
If the sauce seems too dry, gradually add a little of the reserved cooking water from the pasta and stir until you reach the desired creamy consistency. Be careful when salting, as the pancetta is already salty.
8. Step
Serve immediately and enjoy delicious carbonara pasta!
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