🧂 Ingredients
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- 250 grams Spaghetti
- 150 grams Smoked beef, cut into small cubes
- 2 Whole eggs
- 2 Egg yolks
- 60 grams Grated Parmesan cheese
- 3 cloves Garlic, finely minced
- 100 ml Cooking cream
- 2 tbsp Unsalted butter
- 1 tsp Salt
- 1 tsp Ground black pepper
- 100 ml Pasta cooking water
- 1 tbsp Chopped parsley, for garnish
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👩🍳 Instructions
- 1 Boil the spaghetti in salted boiling water according to the package instructions until al dente. Before draining, set aside 100 ml of the pasta cooking water.
- 2 While the pasta cooks, whisk the whole eggs and egg yolks together in a bowl. Add the grated Parmesan cheese and some of the black pepper, then mix well. Set this mixture aside.
- 3 Melt the butter in a large skillet over medium heat. Sauté the minced garlic until fragrant and lightly golden.
- 4 Add the smoked beef and cook, stirring, until slightly browned and crispy at the edges, about 3-4 minutes.
- 5 Pour the cooking cream into the skillet, stir well with the smoked beef, and cook briefly until it thickens slightly, then turn off the heat.
- 6 Immediately add the drained hot spaghetti to the skillet with the smoked beef and cream, tossing quickly to combine while it's still hot.
- 7 Pour the egg and cheese mixture into the hot pasta while continuously tossing quickly with tongs or chopsticks, so the eggs cook gently from the pasta's heat without clumping into scrambled eggs.
- 8 If the sauce is too thick, add the reserved pasta cooking water a little at a time, stirring, until the sauce is creamy and coats the pasta perfectly.
- 9 Season with salt and the remaining black pepper to taste, and stir briefly over low heat.
- 10 Remove from heat and serve the carbonara immediately while warm, sprinkled with chopped parsley and extra Parmesan cheese if desired.
💡 Tips
• The key to smooth carbonara is mixing the eggs into the pasta while it's hot but with the heat turned off, so the eggs don't clump into scrambled eggs.
• Use starchy pasta cooking water to naturally thin and thicken the sauce without making it watery.
• Choose real Parmesan cheese and grate it yourself for a richer, more savory flavor compared to pre-shredded packaged cheese.
• Don't overcook the smoked beef so it doesn't become tough — just cook until the edges turn golden brown and it releases its aroma.
📊 Nutrition Facts / serving
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