Main
Carbonara
25 minServes 2Nutri-Score C€€
C
25 min
25 minCarbonara
what you need
Ingredients
spaghettiGrains200 g
guanciale (cut into strips (non smoked pancetta works too))Meat120 g
egg yolksDairy4 pieces- pecorino romano (finely grated)Dairy60 g
black pepper (freshly ground)Spices2 g
salt (for the pasta water)Spices10 g
per serving
Nutrition
680kcal
- Carbs
- 75 g
- Proteins
- 28 g
- Fat
- 30 g
what you’ll use
Tools
Stockpot
Frying pan
Mixing bowl
Whisk
Colander
step by step
Method
- Step 1
Boil the pasta
- Bring salted water to a boil in a stockpot.
- Cook the spaghetti until al dente.
- Step 2
Crisp the guanciale
- Put the guanciale strips in a cold frying pan without added fat.
- Fry over medium heat until golden and crispy, then take the pan off the heat.
- Step 3
Make the egg mixture
- Whisk the egg yolks with the grated pecorino and plenty of black pepper in a mixing bowl until creamy.
- Step 4
Combine off the heat
- Drain the pasta, keeping some pasta water.
- Toss the spaghetti in the pan with the guanciale and its fat.
- Pour the egg mixture over the pasta off the heat and stir quickly, adding a little pasta water to loosen the sauce.
- Step 5
Serve
- Plate immediately with more pecorino and black pepper.