Spaghetti carbonara

Ingredients

Preparation

1. 1

   Prepare the guanciale

   Place the guanciale in a large cold pan. Cook over medium heat for 8 to 10 minutes, until golden and crispy. Set some aside for serving.

2. 2

   Prepare the sauce

   In a mixing bowl, whisk the egg yolks and whole egg with the pecorino and half of the black pepper until a thick paste forms.

3. 3

   Cook the pasta

   Bring a large pot of lightly salted water to a boil. Cook the spaghetti until al dente according to the package instructions.

4. 4

   Reserve the cooking water

   Reserve approximately 150 ml of the cooking water before draining the pasta.

5. 5

   Combine with the guanciale

   Add the drained spaghetti to the pan containing the guanciale and its rendered fat. Toss for 1 minute over low heat.

6. 6

   Add the eggs

   Remove the pan from the heat. Add the egg and pecorino mixture, then stir quickly while gradually adding a little cooking water until the sauce is glossy and creamy.

7. 7

   Adjust the consistency

   Add a little more cooking water if the sauce is too thick. It should coat the pasta without being runny.

8. 8

   Serve

   Divide immediately among plates, then top with the reserved guanciale, grated pecorino, and the remaining black pepper.

9. 9

   Serve

   Divide immediately among plates, then top with the reserved guanciale, grated pecorino, and the remaining black pepper.

Tips & tricks

• Remove the pan from the heat before adding the egg mixture to prevent the eggs from scrambling.
• Reserve some of the pasta cooking water to loosen and emulsify the sauce.
• Use Pecorino Romano for a more authentic flavor.
• Serve immediately, as the sauce thickens quickly as it cools.

Variations

• Replace some of the pecorino with Parmesan for a milder flavor.
• Use pancetta if guanciale is difficult to find.
• Add more black pepper for a more intense version.
• Prepare the recipe with rigatoni or bucatini instead of spaghetti.

Storage

Store leftovers in an airtight container in the refrigerator for 1 day. Reheat very gently in a pan with a spoonful of water, taking care not to overcook the eggs. Freezing is not recommended.

Nutrition facts(per serving)

What to serve with this recipe?

• Arugula salad
• Grilled vegetables
• Garlic bread
• Dry white wine
• Tiramisu
• Arugula salad
• Grilled vegetables
• Garlic bread
• Dry white wine
• Tiramisu
• Arugula salad
• Grilled vegetables
• Garlic bread
• Dry white wine
• Tiramisu

Frequently asked questions