With spaetzle, but without whipped cream.
Spaetzle are a Swabian specialty that is often served with lentils, goulash and other hearty dishes.
But why not try something crazy and combine spaetzle with an Italian classic?
After all, spaetzle, like other types of pasta, consists mainly of eggs and wheat flour.
But we don't overdo it and stick to a classic carbonara sauce.
That means neither cream nor ham have any place in the sauce.
So that you
can make the carbonara perfect
, here are a few tips:
The greasy the bacon, the better:
an original carbonara should contain
guanciale
or
pancetta
, i.e. pork bacon with a high fat content.
This emulsifies with the starchy pasta water and creates a creamy texture.
Always grate cheese fresh:
whether
Parmesan
or
Pecorino
(original ingredient) you should grate the hard cheese fresh.
It is not advisable to buy grated cheese, as the separating agents it contains can inhibit the creaminess of the sauce.
Do not use eggs straight from the fridge, but use them at room temperature
: this prevents scrambled eggs in the carbonara.
Pasta water instead of tap water
: the starch it contains also binds the carbonara
That's how it's done:
You only need a few ingredients:
300 g spaetzle, dried
4 egg yolks
50g parmesan, grated
0.5 tsp pepper
200 g streaky bacon, cut into strips
The preparation is very easy and quick:
In a large pot, cook spaetzle in salted water according to package instructions.
Drain, reserving the pasta water.
Mix the egg yolks well with the Parmesan and pepper.
Put aside.
Fry bacon in a pan without fat.
Add the cooked spaetzle and fry briefly.
Remove pan from heat.
Add 40 ml pasta water and the egg yolk Parmesan mix and stir in quickly.
Serve directly.
Zack - done!
+
Classic Italian or typically Swabian?
It doesn't matter, because the recipe for spaetzle carbonara simply tastes good.
© Simply Tasty
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