Spaghetti alla Carbonara

Spaghetti alla Carbonara is a classic of Roman cuisine, loved for their rich taste and simplicity in preparation. Here is the recipe for you:

Ingredients

• Spaghetti: 400 g
• Guanciale: 150 g
• Eggs: 4 (of which 2 yolks and 2 whole)
• Grated Pecorino Romano: 100 g
• Freshly ground black pepper: as needed
• Salt: as needed

Preparation

1. Bring a pot of salted water to a boil and cook the spaghetti al dente, following the times indicated on the package.
2. In the meantime, cut the guanciale into strips or cubes and brown it in a non-stick pan without adding fats, until it becomes crispy.
3. In a bowl, beat the 2 yolks and the 2 whole eggs, add the grated Pecorino and a generous amount of black pepper. Mix well until you get a smooth cream.
4. When the pasta is ready, drain it and save some of the cooking water.
5. Add the spaghetti to the pan with the guanciale, mixing well on very low heat or turned off, to prevent the eggs from coagulating too quickly.
6. Pour the egg and Pecorino mixture over the spaghetti and stir vigorously, possibly adding some of the cooking water to make the cream smoother and adhere better to the spaghetti.
7. Serve the spaghetti immediately, finishing with more grated Pecorino and a sprinkle of black pepper.

Curiosity

Carbonara is a highly debated dish, with different variants and traditions. The authentic Roman recipe does not include the use of cream or any cheese other than Pecorino Romano. Plenty of black pepper and the crispy fat of the guanciale are key for a rich and bold flavor.

Here is your Italian-style Carbonara! Enjoy your meal!