Components
- 160 g of spaghetti pasta (or any other similar long, hard bulk variety)
- 1/4 cup of cooked, shredded beef that has been descaled
- 1/4 cup of white wine
- Two eggs
- Two egg yolks
- 1 tablespoon of butter
- Half a tea cup of grated parmesan cheese
- Add salt and ground pepper as desired.
Getting ready mode
- Place a pot containing 2.5 liters of water on high heat. Once it reaches a boil, add one tablespoon of salt, add the noodles, and stir. Cook for the duration specified on the package or until al dente, stirring occasionally.
- As the pasta cooks, prepare the other ingredients. Crack the eggs one by one into a small bowl before moving them to another bowl—this way, if any are bad, you won’t ruin the recipe. Keep in mind: you need 2 whole eggs and 2 egg yolks. (You can save the two egg whites in the refrigerator or freezer for other uses.) In the bowl with the eggs, add the parmesan cheese and mix thoroughly with a fork.
- Heat a large skillet over medium heat. Once hot, add the butter and allow it to melt; then incorporate the dried meat, stirring occasionally for about 3 minutes until it turns golden brown. Reduce the heat, pour in the white wine, stir thoroughly, and then remove from heat.
- After cooking the noodles, reserve 1 cup of the boiling water. Then, act swiftly: drain the noodles, add them to the frying pan with warm beef, incorporate the eggs, and stir thoroughly — the goal is for the heat from the noodles to cook the eggs, creating a creamy texture.
- Place the frying pan back on low heat and gradually add the reserved cooking water, stirring with a spatula for a few minutes until a thick sauce forms. Be careful not to keep the heat too high, or you’ll end up with noodles and scrambled eggs instead of carbonara! Adding the water slowly is important, as the amount needed can vary depending on the skillet’s heat, the type of pasta used, and your preference for a thinner or thicker sauce. Serve immediately with chili pepper to taste, bread flour, and chopped sausage.
