Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g Spaghetti; 150g Guanciale, cut into small lardons; 2 Eggs, room temperature; 4 Egg Yolks, room temperature; 100g Pecorino Romano, finely grated, plus extra to serve; 1 tsp Pepper (Black), freshly ground, plus extra to serve

Spaghetti alla Carbonara is a classic Roman pasta where silky eggs and sharp Pecorino coat al dente spaghetti, enriched by crisp, savory guanciale and bright black pepper. It’s a simple, fast comfort dish that delivers a luxurious, creamy sauce without any cream.

Spaghetti alla Carbonara is a classic Roman pasta where silky eggs and sharp Pecorino coat al dente spaghetti, enriched by crisp, ... Show more

Traditional Italian Recipe

Health Grade

D+ · Occasional

Rating

4.7

Time

25 min

Price

1,99 €

Calories

749 kcal

quick

high protein

low sugar

mediterranean diet

Method

Prep the ingredients

Cut the Guanciale into small lardons if it is not already cut. Finely grate the Pecorino Romano and grind the Black Pepper, then set aside a little of each for finishing. Put a large pot of water on to boil now so it is ready for the pasta.

Whisk the sauce

In a mixing bowl, whisk the 2 room-temperature Eggs and 4 room-temperature Egg Yolks with most of the grated cheese and black pepper until the mixture is thick, smooth, and creamy. Keep it close to the stove so you can move fast later.

Render the guanciale

Set the Guanciale in a dry skillet over medium-low heat and cook, stirring occasionally, until the fat renders and the pieces are crisp and deeply golden, about 6 to 8 minutes. There is no need for oil; the guanciale should make its own rich fat.

Cook the spaghetti

Once the water is boiling, cook the Spaghetti for 8 to 10 minutes, until just al dente. Before draining, scoop out about 1 cup of the pasta water and keep it nearby, then drain the spaghetti.

Toss and serve

Working off the heat, use tongs to add the hot spaghetti to the skillet with the guanciale and toss to coat it in the rendered fat. Pour in the egg mixture a little at a time, tossing constantly, and loosen with splashes of pasta water until the sauce turns glossy and clings to every strand. Finish with the reserved Pecorino Romano and Black Pepper, then serve immediately.