Spaghetti alla Carbonara
Spaghetti alla carbonara is a classic Roman pasta made with eggs, pecorino, guanciale, and black pepper. Creamy without cream and full of flavour.
Ingredients
- 400 g spaghetti
- 1 tbsp salt for pasta water
- 200 g guanciale or pancetta
- 4 egg yolks
- 100 g pecorino cheese finely grated
- olive oil
- 1 tsp freshly ground black pepper
Instructions
- Bring a large pot of water to a boil and salt it well. Cook the spaghetti until al dente.
- Cut the guanciale into small pieces. Heat a pan and add a little olive oil. Cook the guanciale until it becomes crispy and releases its fat.
- In a bowl, mix the egg yolks with the grated pecorino. When the pasta is ready, reserve about a cup of pasta water and drain the rest.
- Add the spaghetti to the pan with the guanciale and toss to combine. Remove the pan from heat.
- Add the egg and cheese mixture and stir quickly. The residual heat will create a smooth, creamy sauce. Add a splash of pasta water if needed to loosen the sauce.
- Finish with freshly ground black pepper and serve immediately.
Notes
- Remove the pan from heat before adding the egg mixture to prevent scrambling.
- Use pasta water to adjust the consistency of the sauce.
- Pecorino Romano cheese gives the most authentic flavour.
- Work quickly when combining everything to achieve a smooth emulsion.
Nutrition
Calories: 945kcalCarbohydrates: 76gProtein: 29gFat: 58gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 274mgSodium: 1325mgPotassium: 264mgFiber: 3gSugar: 3gVitamin A: 363IUCalcium: 311mgIron: 2mg
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