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Classic Carbonara Sauce

An Italian sauce that turns everyday pasta into an irresistible dish. Classic carbonara sauce is charm, elegance — pure Italy! Don't substitute anything for the Parmesan; another cheese would throw off the flavor of the finished dish. Fettuccine or tagliatelle work best here, since they soak up the sauce especially well. Don't rinse the cooked pasta in cold water as you normally might — just drain it and toss the hot pasta straight into the sauce, so the raw egg yolks get the gentle cooking they need.

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Classic carbonara sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 55 % 23 g
Fats 45 % 19 g
Carbohydrates 0 % 0 g
234 kcal
GI: 0 / 0 / 0
  • How do you make classic carbonara sauce?
    1. Cut the pork belly into small cubes and fry in a skillet until lightly golden.
    1. Grate the Parmesan on a fine grater, add the egg yolks and a little ground pepper, and mix.
  • Toss the sauce and pork belly with the hot spaghetti so the egg yolks cook through. Just before serving, sprinkle the dish with a little ground black pepper.
  • Enjoy!
  • For everything about cooking pasta right — how to get it al dente, how to choose a good product, and more — see our article on pasta tips and techniques.
  • Always wash eggs before using them, since even a seemingly clean shell can harbor harmful bacteria. A food-safe wash and a brush work best.

Caloric content of the products possible in the composition of the dish

  • Ground black pepper - 255  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Pork brisket - 155  kcal/100g

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