Pasta Carbonara Two Ways
recipe

A delicious Italian dish that can be made quickly. This recipe features the classic Italian version and a creamy European-style alternative. Which flavor will win your heart?
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

Classic Italian Spaghetti Carbonara:
- 400 g spaghetti
- 150 g guanciale (or bacon)
- 3 egg yolks
- 100 g Parmesan cheese (grated)
- 2 garlic cloves (optional)
- Salt
- Black pepper
Creamy European-style Version:
- 400 g spaghetti
- 150 g bacon
- 100 ml cream
- 3 egg yolks
- 100 g Parmesan cheese (grated)
- Salt
- Black pepper

Instructions:

Classic Italian Spaghetti Carbonara:
1. Cook the spaghetti in salted water until al dente.
2. Cut the guanciale into small cubes and fry in a pan until crispy.
3. In a bowl, mix the egg yolks, grated Parmesan cheese, salt, and black pepper.
4. When the pasta is cooked, reserve some cooking water and drain the pasta.
5. Combine the pasta with the guanciale in the pan, remove from heat, and quickly add the egg yolk mixture. Stir rapidly to prevent the sauce from scrambling.
6. Add reserved cooking water as needed until the sauce is creamy. Serve immediately.
Creamy European-style Version:
1. Cook the spaghetti in salted water until al dente.
2. Cut the bacon into small cubes and fry in a pan until crispy.
3. In a bowl, mix the cream, egg yolks, grated Parmesan cheese, salt, and black pepper.
4. When the pasta is cooked, drain it and combine with the bacon in the pan.
5. Remove the pan from heat and add the cream and egg yolk mixture. Mix well.
6. Serve immediately.

Nutritional Information (per serving, classic Italian version):

- Calories: 550 kcal
- Protein: 25 g
- Carbohydrates: 65 g
- Fat: 25 g

Nutritional Information (per serving, creamy European-style version):

- Calories: 650 kcal
- Protein: 26 g
- Carbohydrates: 65 g
- Fat: 35 g

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