Pasta Carbonara
recipe

A delicious and classic Italian dish that can be made in two ways: the original Italian recipe or the creamy European version. Both are tasty and will satisfy your hunger quickly.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

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

Instructions:

Original Italian Spaghetti Carbonara:
1. Boil spaghetti in salted water until al dente.
2. Cook guanciale or bacon in a pan until crispy. Add crushed garlic cloves and cook for a moment.
3. In a bowl, mix egg yolks and grated Parmesan cheese. Add black pepper.
4. Drain spaghetti and combine it with the hot guanciale. Remove the pan from heat.
5. Quickly mix the egg yolk mixture into the spaghetti so that the yolks cook but do not turn into scrambled eggs.
6. Serve immediately, adding more black pepper and grated Parmesan cheese on top.
Creamy European Version:
1. Boil spaghetti in salted water until al dente.
2. Cook bacon in a pan until crispy. Add crushed garlic cloves and cook for a moment.
3. In a bowl, mix egg yolks, cream, and grated Parmesan cheese. Add black pepper.
4. Drain spaghetti and combine it with the hot bacon. Remove the pan from heat.
5. Quickly mix the cream and egg yolk mixture into the spaghetti.
6. Serve immediately, adding more black pepper and grated Parmesan cheese on top.

Nutritional Information (per serving, original version):

- Energy: 600 kcal
- Protein: 25 g
- Carbohydrates: 70 g
- Fat: 25 g

Nutritional Information (per serving, creamy version):

- Energy: 750 kcal
- Protein: 28 g
- Carbohydrates: 70 g
- Fat: 40 g

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