Description
A classic and authentic recipe for Spaghetti alla Carbonara, a delicious Italian pasta dish featuring crispy guanciale, creamy pecorino romano, and a luscious egg sauce. This recipe yields a rich and satisfying meal that is sure to impress your dinner guests.
Ingredients
Scale
Spaghetti:
- 11 oz Thick round spaghetti
Guanciale:
- 7 oz Guanciale
Eggs:
- 4 Eggs
Pecorino Romano:
- 3 oz Pecorino Romano
Other:
- Black pepper, as much as required
- ½ tablespoon Rock Salt
Instructions
- Slice the Guanciale: Slice the guanciale into thin strips. Cook in a fry pan until golden brown. Remove and set aside.
- Cook Spaghetti: Boil water with salt, cook spaghetti for 13 minutes or per package instructions.
- Prepare Egg Mixture: Combine egg yolks, whole egg, black pepper, and pecorino romano cheese.
- Combine Ingredients: Mix cooked pasta with guanciale oil, egg mixture, and pasta water gradually.
- Finish and Serve: Toss pasta with remaining guanciale, pecorino, and cracked pepper. Plate and garnish with cheese and guanciale.
Notes
- Ensure the pan is off the heat when adding the egg mixture to prevent scrambling.
- Adjust the amount of black pepper to suit your taste preferences.
- Use freshly grated pecorino romano for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 1g
- Sodium: 980mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 230mg
Keywords: spaghetti carbonara, Italian pasta recipe, guanciale pasta, pecorino romano, creamy pasta dish
