Spaghetti Carbonara
⏱️ Prep: 10 min🍳 Cook: 40 min
Ingredients
| 300 g | spaghetti | |
| 400 ml | fresh milk | |
| 50 g | processed cheese (of the triangle type - 4 triangles) | |
| 200 g | ham (or pork fillet), cut into cubes | |
| 30 g | butter | |
| 3 yolks | egg yolks | |
| 2/3 of a large tub | sour cream (a large tub, 2/3 of it) | |
| 50 g | parmesan, grated | |
| 2 tbsp | 30 ml | flour |
| to taste | salt | |
| to taste | black pepper | |
| for sprinkling | rosemary, dried, for sprinkling | |
| for serving | basil, for serving |
Instructions
Prep 10 min. Cooking 40 min. Total 50 min. Servings 2-3.
- Put the spaghetti to cook according to the package directions. Leave it al dente and do not overcook it. Drain the cooked spaghetti from the water.
- Heat the butter in a wide-bottomed non-stick pan and lightly fry the ham.
- Gradually pour in the sour cream, the milk and the processed cheese and reduce the heat so the sauce does not burn. Stirring constantly, add first the three yolks and stir, then add about 2 tbsp flour.
- Sprinkle with the grated parmesan and the black pepper and salt to taste. Once the sauce has thickened slightly, turn off the heat and add the boiled and drained spaghetti.
- Stir well and divide among plates. Serve the spaghetti Carbonara sprinkled with a little basil.