Main
Authentic Spaghetti alla Carbonara
25 minServes 2Nutri-Score C€€
C
25 min
25 minAuthentic Spaghetti alla Carbonara
what you need
Ingredients
spaghettiGrains200 g
guanciale (cut into strips)Meat100 g
egg yolksDairy3 pieces
whole eggDairy1 piece- Pecorino Romano (finely grated)Dairy60 g
black pepper (freshly ground)Spices2 g
salt (for the pasta water)Spices10 g
per serving
Nutrition
679kcal
- Carbs
- 73 g
- Proteins
- 28 g
- Fat
- 31 g
what you’ll use
Tools
Frying pan
Stockpot
Mixing bowl
Grater
Tongs
step by step
Method
- Step 1
Boil the pasta
- Bring a large pot of salted water to a boil.
- Cook the spaghetti until al dente.
- Step 2
Crisp the guanciale
- Place the guanciale strips in a cold pan without added fat.
- Cook over medium heat until golden and crispy, rendering its fat.
- Turn off the heat and keep the pan with the fat.
- Step 3
Make the egg and cheese cream
- Whisk the egg yolks and whole egg in a bowl.
- Add the grated Pecorino and plenty of freshly ground black pepper.
- Mix into a smooth, thick cream.
- Step 4
Combine off the heat
- Transfer the drained spaghetti to the pan with the guanciale and toss in the fat.
- Off the heat, pour in the egg and cheese cream.
- Toss quickly, loosening with a little pasta water until glossy and creamy.
- Step 5
Serve
- Plate immediately with extra Pecorino and black pepper.