Let it be known: a proper carbonara is made with guanciale, a cured and smoked pork jowl charcuterie, egg yolks, and cheese. But, most importantly, (please) WITHOUT cream!
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Pasta alla carbonara
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Course: Main course
Preparation time: 15 minutes
Cooking time: 15 minutes
Cost per serving: 0,97 €
Energy: 425 kcal / serving
Instructions
- 1. Sauté the guanciale cut into thick 1 x 2 cm lardons, then deglaze with white wine, stirring well with a wooden spatula to release all the flavors. Cook the pasta al dente.
- 2. Meanwhile, whisk the egg yolks, grated cheeses, crushed pepper, and a few tablespoons of pasta cooking water to create a small emulsion.
- 3. Drain the pasta and mix it with all the other ingredients in a pan to bind the sauce well. Serve immediately.
Ingredients for servings
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400 g of linguine -
200 g of bacon cube -
5 egg yolks -
1 glass of white wine -
40 g of Pecorino -
1 handful of parmesan -
25 g of peppercorn
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value425 kcal21 %
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Fat14,73 g21 %
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of which saturated5,74 g29 %
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Carbohydrates46,85 g18 %
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of which sugar2,33 g3 %
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Protein18,24 g36 %
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Fibers3,2 g?
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More data
* As an indication, before cooking, RDA of the EU.