Spaghetti alla carbonara con panna
In Italy, most people prepare this pasta according to the authentic recipe. In other words, without cream and with pecorino instead of parmesan. However, some Italians also like to eat their carbonara with cream sauce. Although of course they would never admit this in public!
Amount
servings
Ingredients list
- 400 g spaghetti
- 150 g guanciale (Italian cured meat)
- 200 ml liquid cream
- 40 g parmesan cheese grated
- 100 ml dry white wine
- 2 egg yolk
- 1 onion small
- pepper to taste
- olive oil extra virgin
Directions
- Bring a pot with plenty of salted water to a boil.
- In the meantime, remove the rind from the guanciale. Then dice the bacon and brown lightly in a large frying pan over medium heat (without oil). Then place in a small bowl and set aside.
- Peel and finely chop the onion. Add a dash of olive oil to the previously used pan and sauté the onions until translucent. Deglaze with white wine and reduce briefly. Add the liquid cream and bring to the boil once.
- Now add the spaghetti to the boiling salted water and cook until al dente.
- Meanwhile, pour the entire contents of the pan into the cup of the hand blender and puree thoroughly until a creamy and lump-free sauce is formed. Then pour back into the pan. Add bacon and grated parmesan cheese, season with pepper, mix thoroughly and simmer on low heat for 5 minutes. Then turn off the heat completely.
- Just before the pasta is al dente, add the egg yolk to the sauce and mix thoroughly immediately.
- Skim off one to two ladles of the pasta water and set aside. Drain the finished spaghetti and then add it directly to the pan and mix everything well. If the pasta is a little too dry, you can add a dash of pasta water.
- Finally, arrange on deep plates and serve hot!Buon appetito!
Serving: 293.8gCalories: 249.2kcal (12%)Carbohydrates: 25.5g (9%)Protein: 8.8g (18%)Fat: 11.4g (18%)
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