As of: April 2, 2024, 7:18 p.m
By: Sandra Keck
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You should definitely try this unusual recipe for Spätzle Carbonara. © Simply Tasty
With spaetzle, but no whipped cream.
Spaetzle is 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, Spätzle, like other types of pasta, consists mainly of eggs and wheat flour.
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But we don't go too crazy and stick with a classic carbonara sauce. This means that neither cream nor ham has any place in the sauce. Here are some tips to help you make the carbonara perfectly:
The fattier the bacon, the better:
an original carbonara includes
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:
regardless of whether it is
Parmesan
or
Pecorino
(original ingredient), you should grate the hard cheese freshly. It is not advisable to buy grated cheese as the release agents it contains can inhibit the creaminess of the sauce.
Do not use eggs straight from the fridge, but rather at room temperature
: this prevents scrambled eggs from being used in the carbonara.
Pasta water instead of tap water
: the starch it contains also binds the carbonara
It's so easy to make a delicious carbonara with spaetzle:
You only need a few ingredients:
300 g spaetzle, dried
4 egg yolks
50 g Parmesan, grated
0.5 tsp pepper
200 g streaky bacon, cut into strips
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The preparation is extremely simple and quick:
In a large pot, cook the spaetzle in salted water according to the instructions on the package. Drain, reserving the pasta water.
Mix egg yolks well with Parmesan and pepper. Put aside.
Fry bacon in a pan without fat. Add the cooked spaetzle and fry briefly. Remove pan from heat. Add some pasta water and egg yolk-Parmesan mix and stir in quickly.
Serve immediately.
Zack - done!
Classic Italian or typically Swabian? No matter, because the recipe for Spätzle Carbonara simply tastes good. © Simply Tasty
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