Spaghetti Carbonara | Barley Wine
- 14. May 2018
- By Admin: Frank
- Comments 2
A perfekt combination are Spaghetti Carbonara paired with English Barley Wine. The malt aromes and the light sweetness of Barley Wine harmonize good with eggs and cheese.
Spaghetti Carbonara [eng.]
Servings 2 Persons
- 220 g Spaghetti
- 25 g pancetta cut into small cubes
- 2 tbsp olive oil
- 2 eggs
- 25 g Parmesan cheese freshly grated
- 25 g aged pecorino freshly grated
- Freshly ground black pepper
Cook the pasta in a large pan of boiling salted water until al dente.
Meanwhile, heat the oil in a pan and fry the guanciale or pancetta until crisp.
Lightly beat the eggs in a large bowl with the grated cheese and pepper.
When the pasta is ready, drain and add to the pan with the pancetta. Then mix well to coat everything. Take off the heat. Allow to cool slightly.
Then add the egg and cheese mixture. Stir to coat the pasta and serve immediately.
Old Drifter by Ratsherrn/Simian Ales.