Main
Spaghetti Carbonara
25 minServes 4Nutri-Score C€€
C
25 min
25 minSpaghetti Carbonara
what you need
Ingredients
spaghettiGrains400 g
guanciale (cut into strips)Meat200 g
egg yolksDairy6 pieces- Parmigiano Reggiano (finely grated)Dairy50 g
- pecorino (finely grated)Dairy50 g
salt (for the pasta water)Spices10 g
black pepper (freshly ground)Spices2 g
per serving
Nutrition
643kcal
- Carbs
- 75 g
- Proteins
- 24 g
- Fat
- 28 g
what you’ll use
Tools
Stockpot
Frying pan
Mixing bowl
Whisk
step by step
Method
- Step 1
Cook the pasta
- Bring salted water to a boil in a stockpot.
- Cook the spaghetti until al dente.
- Step 2
Fry the guanciale
- Fry the guanciale in a frying pan until lovely and crispy.
- Save the rendered fat.
- Step 3
Whisk the egg and cheese mixture
- Whisk the egg yolks with the Parmigiano, the pecorino and a little of the guanciale fat.
- Step 4
Combine and serve
- Add the pasta with a little of the cooking water.
- Stir through the crispy guanciale and serve.
most cooked first