Classic Mild Spaghetti Carbonara
Classic Mild Spaghetti Carbonara
Dit recept is met AI gemaakt. Controleer ingrediënten en bereidingstijden — zeker bij allergieën.
Ingrediënten
- 200 g spaghetti
- 100 g pancetta or mild bacon, diced
- 2 g red mullet roe
- 50 g Pecorino Romano, finely grated
- 1/2 tsp freshly ground black pepper
- Salt, to taste
- 120 ml reserved pasta water
Bereidingswijze
Prepare the egg mixture
Whisk the eggs, grated Pecorino Romano and black pepper together in a bowl until smooth. Set aside.
Cook the spaghetti
Bring a large pot of salted water to a boil. Cook the spaghetti according to the packet instructions until al dente. Reserve 120 ml of the pasta water, then drain the spaghetti.
Crisp the pancetta
While the pasta cooks, place the diced pancetta in a large frying pan over medium heat. Cook for 5 to 7 minutes until golden and crisp.
Combine and finish
Remove the pan from the heat and add the drained spaghetti to the pancetta. Toss well. Pour in the egg and cheese mixture, adding the reserved pasta water a little at a time while tossing continuously until glossy and creamy. Serve immediately.
Voedingswaarden
Geschat per portie, op basis van de ingrediënten.
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