Swedish
Pasta carbonara
Swedish
SwedenPasta carbonara
Pasta carbonara med ägg, parmesan och knaperstekt sidfläsk för en klassisk italiensk vardagsrätt.
Ingredients
Pull out and measure what you need before you start cooking.
- 400 g spaghetti
- 150 g sidflask eller pancetta
- 2 agg
- 2 aggulor
- 1.5 dl finriven parmesan
- 1 krm svartpeppar
- salt
Good to know
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Koka pastan al dente i saltat vatten. Spara 1 dl pastavatten.
- 2
Stek sidflasket knaprigt i en torr stekpanna.
- 3
Vispa ihop agg, aggulor, parmesan och svartpeppar i en bunke.
- 4
Vand ner den varma pastan i stekpannan med sidflasket.
- 5
Ta pannan fran varmen och ror ner aggblandningen snabbt.
- 6
Spad med pastavatten tills sasen blir krämig. Servera direkt.
Serving profile
About this recipe
7 ingredients and 6 steps from prep to serving.
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Source
Source and image
Here you can see where the recipe comes from, whether it has an owned photo, and when the page was last updated.
Recipe source: Teknik med avdragen varme och pastavatten verifierad mot klassisk carbonarametod. Original link
Kitchen tips
Tips for better results
- Take the pan off heat before adding eggs.
- Use pasta water to create a glossy sauce.
- Serve immediately for best texture.
FAQ
Frequently asked questions
Why did the sauce scramble?
The pan was too hot when eggs were added.
Can I use bacon?
Yes, though pancetta or guanciale is more classic.
Serve with
Serve with
Here are a few things that fit the recipe.
After dinner
Something sweet after the meal.
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