Spaghetti Carbonara

The Italian classic. Well but still my way.

After work I was hungry. Before cooking I watched Chef Stefan Marquard @ home ungeschminkt und ungeschnitten.

Over the last couple of weeks in lockdown he cooked from his kitchen at home and his son filmed the videos for YT. Very easy adeptable recipes with good quality ingredients. My kind of cooking.

He has a special style that is unique his own. Hairy Biker style. He is a Chef with a background as a butcher. He knows his meat!

He cooks all kinds of pasta in very little water, just a slice of fresh ginger and some salt added. Today I cooked 250 g of spaghetti in 500 ml of water. Because I needed water for the carbonara later. But you can cook 500 g of spaghetti or any other pasta in 250 ml of water. Bring to a boil, put the pasta in completely. It takes a short time for spaghetti to get in. Then close the lid and reduce the heat to a low simmer. Cook until al dente.
AMAZING

Recipe for 2:
250 g spaghetti
2 slices of ginger
2 egg yolks
1 egg
120 g bacon or Guanciale
40 g pecorino
Olive oil
Parsley

The bacon goes in the pan in a bit of olive oil. Just on medium high heat. It should not get crispy.
Beat the egg with the egg yolk with some pepper and grate most of the pecorino in.
When the pasta us done, use some of the cooking water to loosen the egg cheese mix. Stir very well, otherwise you will fet scrambled eggs.
Take the spaghetti with tongs from the pot into the pan with some starchy water.
Get the pan off the heat and pour the mix on top. Toss it well and get it back on the stirring constantly.
Serve with some parsley and more cheese on top.