Spaghetti Carbonara, Special

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cook the spaghetti while using a 1-liter plastic measuring cup to mix the eggs, cream, Parmesan cheese and a good pinch of fondor with a whisk.
When the spaghetti is ready, drain into a colander (do not put off!). Sear the cured ham in the spaghetti saucepan with a little oil, then put the spaghetti back in the saucepan and lift the ham through.
Pour the prepared mixture over the pasta into the saucepan, let it set on a low heat, meanwhile toss it through several times.
It should be avoided that the sauce burns firmly on the floor, because that happens very quickly, so keep moving when sticking.
The mixture shouldn`t be too firm, so stop when the pasta is still moist from the sauce, but the cheese and egg are visibly stuck to the pasta and hardly any sauce has collected on the bottom.
Serve in the saucepan, put parmesan on the table.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.