Spaghetti Carbonara

Date: Mon, 27 Jun 2016 | Source: Cooking school


  • 1/2 pound pasta — spaghetti or penne
  • 1/3 cup grated parmesan cheese
  • 3 eggs
  • 1 table spoon butter
  • Salt and pepper to taste


Fill a large pot with water and bring to rapid boil. Add enough salt to make it salty as a sea water (about 2 tbsp) — yes, that salty. Place the pasta in the pot and stir vigourously to prevent sticking. Boil 9-13 minutes, according to package instructions. Undercook slightly (it should still be just a little bit chewy, or al dente ).

While the pasta boils, whisk parmesan with 3 eggs and a pinch each of salt and pepper.

When the pasta is ready, drain it (do not rinse with water!), put back in the pot (take it off heat), and add the butter. Mix well. Add the pasmesan-egg mixture and mix energetically to cover the pasta.

That's it! Serve with some nice white wine.