Spaghetti Carbonara (TM7)

Ingredients

• 60 g Parmesan cheese (cut into 3 cm pieces)
• 30 g pecorino cheese (optional)
• 30 g onion
• 150 g pancetta (cut into 1 cm cubes)
• 20 g extra virgin olive oil
• 1200 g water
• 0.75 tsp sea salt
• 350 g spaghetti
• 3 eggs
• 1 egg yolk
• ground black pepper (2 pinches)
• fresh parsley (leaves only, finely chopped, to garnish)

Steps

1. 1

   Place Parmesan cheese and pecorino cheese into the mixing bowl and grate for 10-15 seconds at speed 10. Transfer to a small bowl and set aside.

2. 2

   Place onion into the mixing bowl and chop for 3-5 seconds at speed 5. Scrape down the sides of the mixing bowl with the spatula.

3. 3

   Add pancetta and olive oil and sauté for 5 minutes at 120°C on speed 1. Transfer to a large serving bowl and keep warm.

4. 4

   Place water and sea salt into the mixing bowl and bring to a boil for 10-12 minutes at 100°C on speed 1.

5. 5

   Add spaghetti through the hole in the mixing bowl lid and cook for the time indicated on the package at 100°C on Reverse/speed 1, or until al dente.

6. 6

   While the pasta is cooking, whisk the eggs, egg yolk, reserved grated cheese, and black pepper together in a small bowl.

7. 7

   Drain the spaghetti, reserving a little of the cooking water, and add the pasta to the serving bowl with the pancetta.

8. 8

   Immediately pour the egg and cheese mixture over the hot pasta and toss quickly to combine, adding a little reserved cooking water if needed to reach a creamy consistency.

9. 9

   Garnish with finely chopped fresh parsley and serve immediately.

Notes

Pecorino cheese is optional but adds a traditional sharp flavor to the carbonara. Ensure the pasta is very hot when adding the egg mixture so the residual heat cooks the eggs into a creamy sauce without scrambling them.

Nutrition per serving

• Main Course
• Pasta
• Thermomix
• Italian
• Dinner
• Quick Meal