Spaghetti Bolognese, simpleSpaghetti Carbonara Spaghetti Con Vongole

Spaghetti Carbonara


butter, unsalted
slices of bacon
Parmesan Cheese
garlic cloves
Freshly ground pepper

Serves 3 - 527 cal per serving
Prep-time: 20 min. - Total-time: 20 min.
Cook the spaghetti in a large pot of salted water. While the spaghetti is cooking, melt butter in a large frying pan, peel the garlic and add to the butter in one whole piece. Then add the chopped bacon and fry until crisp. Remove the garlic as soon as it starts to turn brown. Beat the eggs in a bowl together with 1/3 of the grated parmesan cheese. Season with a little salt and freshly ground pepper. Be careful not to over season as the parmesan and the bacon are salty. As soon as the spaghetti is cooked through but still firm (aldente), drain the spaghetti in a colander and pour away almost all of the cooking water, leaving 2 tablespoons of the water in the pot. Add the spaghetti to the bacon in the pan and mix through. Put the spaghetti together with the bacon back into the pot and quickly add the egg-parmesan mixture. Carefully mix the water, spaghetti and eggs together until the sauce starts to thicken. Fold in the rest of the parmesan cheese. It is important to use fresh eggs as they should only thicken and not cook.

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