Do you want to prepare spaghetti carbonara like a real pro? Zdeněk Pohlreich presents the exact step-by-step procedure and reveals tips on how to achieve the right creamy consistency without curdling the eggs.
it is one of the most popular Italian dishes, yet many cooks are discouraged by the difficulty of preparation. However, Zdeněk Pohlreich demonstrates a simple procedure in his video, thanks to which you can achieve a smooth and creamy sauce without the eggs curdling. And that’s what makes it a great guide for anyone who wants to master this Italian classic at home.
Zdeněk Pohlreich once again showed us that even the most complicated recipes can be easily mastered at home. See how to prepare a really delicious spaghetti carbonara:
Recipe for spaghetti carbonara according to Zdenek Pohlreich:
Ingredients:
– 450 g spaghetti
– 150 g Nebo Pancetty bacon
– 4-5 egg yolks
– 60 g sýra Pecorno Romano
– 2 tablespoons of boiled spaghetti water
– salt and freshly ground pepper
Procedure:
1. Cook the spaghetti in boiling salted water until al dente.
2. Cut the guanciale or pancetta into small cubes and fry in a pan until golden. Transfer to a paper towel to absorb excess fat.
3. In a bowl, mix the egg yolks with 50 g of grated pecorino romano cheese, add pepper and two tablespoons of spaghetti water. Stir in the smooth cream mixture.
4. Mix the cooked spaghetti with the egg mixture and the fried bacon so that the pasta is evenly coated.
5. Divide between plates, sprinkle with the remaining cheese and season with pepper. Be careful when adding salt: bacon, cheese and water are already quite salty.
Tips for the perfect carbonara
Thanks to these tips from Zdenek Pohlreich, anyone can make spaghetti carbonara. If you want the sauce to be perfectly smooth, keep the heat low while stirring and don’t add all the spaghetti at once. Pecorino can also be substituted, which softens the final flavor but maintains a creamy consistency.
