Spaghetti Carbonara
A classic Italian pasta dish from Rome, made with eggs, hard cheese, cured pork, and black pepper.
Ingredients
7 items- spaghetti 400g
- guanciale or pancetta 200g
- egg yolks 4 large
- eggs 2 large
- Pecorino Romano cheese 100g
- black pepper to taste
- salt to taste
Nutrition
Steps （6 steps）
Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
While the pasta cooks, cut the guanciale into small strips and cook in a skillet over medium heat until crispy, about 5 minutes.
In a bowl, whisk together the egg yolks, whole eggs, grated Pecorino Romano, and a generous amount of black pepper.
Once pasta is done, reserve 1 cup of pasta water and drain the pasta. Add the hot pasta to the skillet with the guanciale and toss to combine.
Remove the skillet from heat and quickly pour the egg mixture over the pasta, tossing vigorously to create a creamy sauce, adding pasta water as needed to adjust consistency.
Serve immediately with extra Pecorino and black pepper on top.
Tips
Use guanciale for authentic flavor, but pancetta is a good substitute. Do not use cream; authentic carbonara relies on eggs and cheese for creaminess.
You May Also Like
More recipes you might enjoy
