Pasta carbonara
Creamy carbonara with egg, parmesan and crisp bacon – ready in 20 minutes.
- 20 minTime
- 16 minHands-on
- 4Portions
- ≈ 18 krper portion
- 620kcal per portion
Ingredients for 4 portions
- 400 gPasta, spaghetti
- 200 gBacon
- 3Eggs
- 1 ½ dlParmesan, finely grated
- 1 tspBlack pepper, freshly ground
- to tasteSalt
Method
- Put a large pan of water on to boil for the pasta. Cut the bacon into small pieces.
- Whisk together the eggs, most of the parmesan and the black pepper in a bowl.
- Salt the water once it boils and cook the pasta al dente according to the packet. Save 2 dl of the cooking water before draining.
- Meanwhile, fry the bacon until crisp in a large frying pan over medium heat, without any extra fat.
- Take the pan off the heat and toss the pasta with the bacon and its fat. Leave for half a minute, then add the egg mixture and a splash of pasta water and stir quickly into a creamy sauce. The eggs should not scramble.
- Serve straight away with the rest of the parmesan and more black pepper.
The cost is estimated from Swedish grocery prices.
