Description
Spaghetti alla Carbonara Südtiroler Art vereint cremige Sahne, würzigen Pecorino und knusprigen Schinkenspeck. Die goldgelbe Sauce umhüllt die al dente Pasta, verführt mit herzhaftem Aroma und feiner Pfeffernote. Schnell, intensiv, köstlich.
Ingredients
Scale
- 500 g Spaghetti oder Bucatini
- Salz
- Pfeffer, schwarz, gemahlen
- 1 EL Olivenöl
- 200 g Schinkenspeck, Südtiroler, gewürfelt
- 5 Ei(er), ganz
- 250 ml süße Sahne, eventuell mit 15 % Fettgehalt
- 150 g Pecorino Romano, gerieben
Instructions
- Bring a large pot of water to a boil. Add a generous amount of salt to the boiling water—this is important to season the pasta properly. Once the water is boiling vigorously, add 500 grams of spaghetti or bucatini and cook them until they are al dente, meaning they should be tender but still slightly firm to the bite. Follow the package instructions for timing, but start checking a minute or two earlier to avoid overcooking.
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large frying pan or skillet over medium heat. Add 200 grams of diced South Tyrolean ham (Schinkenspeck) to the pan. Sauté the ham in the olive oil until it becomes crispy and golden brown, releasing its flavorful fat. Stir occasionally to ensure even cooking and to prevent burning.
- In a tall mixing container, combine 5 whole eggs, 250 milliliters of sweet cream (preferably with about 15% fat content), half of the grated Pecorino Romano cheese (approximately 75 grams), and a generous amount of freshly ground black pepper. Use a hand blender or whisk to thoroughly mix these ingredients until you achieve a smooth, creamy, and slightly frothy mixture. The cream and eggs will provide the sauce’s rich texture, while the cheese and pepper contribute to the flavor.
- Once the pasta is al dente, carefully drain it, reserving a small cup of the pasta cooking water in case you need to loosen the sauce later. Immediately return the hot pasta to the large pot (off the heat to avoid scrambling the eggs). Add the crispy ham along with its hot fat to the pasta and gently toss to coat the noodles evenly. Then, pour the prepared egg and cream mixture over the pasta and quickly but gently stir everything together. The residual heat from the pasta and ham will gently cook the sauce, thickening it into a creamy coating that clings to every strand without turning into scrambled eggs.
- Serve the Spaghetti alla Carbonara immediately on warm plates. Sprinkle the remaining grated Pecorino Romano cheese over the top and offer extra black pepper for seasoning at the table. Enjoy this rich, creamy, and flavorful dish while it’s hot for the best experience.
Notes
Use very fresh eggs since they are used raw in the sauce mixture. The residual heat from the pasta cooks the eggs gently, so freshness and quality are important for safety and flavor. If the sauce seems too thick, add a tablespoon of reserved pasta water to loosen it. For an authentic South Tyrolean touch, use local Schinkenspeck and Pecorino Romano cheese. Serve immediately as the sauce does not reheat well.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
