HOW TO MAKE THE BEST BULDAK CARBONARA 🫕🔥❗️

Ingredients

• 400 g Spaghetti (two standard 200 g packs, broken in half for easier stirring)
• 1 packet Carbonara Sauce Packet (store‑bought, typically contains cheese, egg powder and seasoning)
• 1 tbsp Salt (for seasoning the cooking water)
• 1 tsp Black Pepper (freshly cracked, optional garnish)

Instructions

1. Boil Water

   Fill the large pot with enough water to comfortably submerge two packs of spaghetti, add 1 tbsp salt, and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: 100°C

2. Cook Noodles

   Add the spaghetti to the boiling water, stir gently, and cook until al dente—about 8‑10 minutes or according to the package directions.

   Time: PT10M

   Temperature: 100°C

3. Drain Noodles, Reserve Water

   When the pasta reaches al dente, pour it into a colander, but carefully reserve about ½ cup (120 ml) of the hot cooking water.

   Time: PT2M

4. Add Sauce and Mix

   Return the drained spaghetti to the pot, sprinkle in the carbonara sauce packet, and toss to coat. If the mixture looks dry, drizzle in a little of the reserved pasta water until a silky, slightly soupy consistency forms.

   Time: PT3M

5. Serve

   Plate the carbonara, finish with a pinch of freshly cracked black pepper (and extra grated cheese if desired), and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g