Spaghetti Carbonara is an Italian classic. Unfortunately, in many restaurants the original is not served, but the Germanized version with cream. Why the cream gets into the recipe I unfortunately do not understand. In addition, the advantage of spaghetti carbonara is that the ingredients either have a longer shelf life or belong to the standard. Probably all ingredients for classic spaghetti carbonara can be found in the fridge almost always, at least with me. All you need are spaghetti, bacon (pancetta), eggs, parmesan or pecorino cheese and of course salt and pepper. It doesn’t take much more to bring a fantastic dish to the table.
Simple ingredients for Classic Spaghetti Carbonara.
There’s no way cream gets to the spaghetti carbonara. With the above mentioned ingredients you get creamy spaghetti carbonara, even without cream. Maybe the only secret is to keep some water. Of course, water means the boiling pasta water. The starch in the water makes your sauce even creamier. If the noodles with the egg and cheese mixture are a little too dry, simply add a little hot and saved pasta water. To the spaghetti I recommend a fresh white wine with a crisp acid. If you prefer red wine, try a good Lambrusco. Whereby I do not mean the cheap variants, which some may had in the past. Due to the light, natural carbonic acid the mouth is degreased a little.
Wine accompaniment to Spaghetti Carbonara
Weinhof Uibel from the Weinviertel in Austria
Firstly, I did not have a Lambrusco and secondly, the Hundsberg Grüner Veltliner from the Weinhof Uibel spoke to me. The wines from Weinhof Uibel I can really recommend to you. Despite his wines, Leo Uibel is a great guy. Through a dear friend I was able to enjoy Leo’s wines a few weeks ago and got to know him a little better. Due to a Hamburg tour, Leo was in our beautiful city and did a tasting in his “out camp” in Eimsbüttel in the bunker. In any case it was bizarre to stand in the bunker between the wine boxes and philosophize about wine with Leo. Such personal moments make certain wines even more interesting.
Leo Uibel’s winery is located in the beautiful Weinviertel district of Austria. The Weinviertel is Austria’s largest wine-growing region and located in the northeast. There Leo cultivates 7.5 hectares organically. Veltliner, Chardonnay and Pinot Noir are cultivated. The result is exciting, honest and very straightforward wines.
Hundsberg Grüner Veltliner 2015 Vineyard Uibel
Grüner Veltliner grows on the south-facing Hundsberg site on limestone marl soils. Leo Uibel does not sulphurise the must or the wine during maturation. The Hundsberg matures 18 months on the full lees in small oak barrels. It is bottled unfiltered and only slightly sulphurised once before filling. The nose has wonderful citrus notes, a little butter toast, spruce and pine accents and finally yellow fruits. On the palate a nice melt and ripe golden yellow fruit paired with a nice spice. The wood is well integrated. With 13.5% alcohol and a pleasant acid structure a wonderful drinking wine, which complements the dish very well. But also without Spaghetti Carbonara the wine can be drunk well. For all spaghetti lovers out there, I also recommend the fast and yummy Spaghetti with Lemon Sauce.
Classic Spaghetti Carbonara
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Ingredients
What do you need for Classic Spaghetti Carbonara?
- 1/2 pound pancetta
- 4 whole eggs
- 1 garlic cloves
- 1/2 cup parmesan
- 1/2 cup pecorino cheese
- 1 pound spaghetti pasta
- 1 tbsp butter
- Salt
- Pepper
Instructions
How do you prepare Classic Spaghetti Carbonara?
- Peel the garlic and crush only once. Then toss the garlic clove in some butter, watch out, it must not turn brown, otherwise it becomes bitter. Remove the garlic clove.
- Cut the pancetta into small cubes and fry in a pan at medium heat for 1-2 minutes until crispy.
- Finely grate the parmesan and pecorino. Whisk half of the grated cheese with the eggs in a bowl. Add a pinch of salt.
- Cook the spaghetti in plenty of boiling salted water according to the instructions on the packet until al dente, then drain in a sieve, collecting approx. 1/2 cup of pasta water.
- Cook the spaghetti with the pancetta and half the pasta water in a pan for 1 minute and place in a preheated bowl.
- Add the egg mixture immediately.
- Put the pasta on preheated plates, sprinkle with the remaining cheese and serve immediately. If you want it more liquid or creamy, add some hot pasta water.
