My Carbonara

Name: My Carbonara
Total time: 1200 s
Yield: Serves 2 servings
Ingredients: 7 oz spaghetti (200 grams); 3.5 oz guanciale, sliced (100 grams) – diced or cut into strips is fine; 1.75 oz Pecorino Romano with black rind, grated (50 grams); 1.75 oz aged Parmesan cheese, grated (50 grams)

Caterina Martinelli @lericettedicaterina

Bologna, Emilia-Romagna, Italia

Serving a dish like carbonara used to intimidate me, but now I make it with ease. It's a classic dish you'll find in the best trattorias in Rome, but now it's made all over Italy. It's a simple recipe with just a few ingredients, and the star is guanciale (which I trim of excess fat).

Caterina Martinelli @lericettedicaterina

Bologna, Emilia-Romagna, Italia

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Ingredients

20 min

Serves 2 servings

7 ozspaghetti (200 grams)
3.5 ozguanciale, sliced (100 grams) – diced or cut into strips is fine
2 pasteurized egg yolks
1.75 ozPecorino Romano with black rind, grated (50 grams)
1.75 ozaged Parmesan cheese, grated (50 grams)

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Steps

20 min

1

First, trim the excess fat from the guanciale. Place the guanciale on microwave-safe paper and heat on high for 1-2 minutes.
2

Pat the guanciale dry with paper towels to remove excess fat. This keeps the flavor without losing the guanciale's crispiness.
3

Bring a pot of water to a boil. Meanwhile, prepare the egg yolk cream: whisk the yolks well, then add the Pecorino and Parmesan (reserve a little for garnish). Mix until creamy, then add a bit of pasta cooking water and black pepper.
4

Whisk well. Cook the spaghetti until al dente. In a skillet, add the guanciale and a small amount of pasta cooking water. Add the al dente spaghetti and some of the egg cream, and finish cooking.
5

Add the rest of the egg cream, mix everything together, plate, and garnish with Pecorino Romano, guanciale, and black pepper. Serve hot.

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Caterina Martinelli @lericettedicaterina

Published in the US on June 26, 2025 14:01

Bologna, Emilia-Romagna, Italia

Salve sono Caterina nata a Bari , ma vivo a Bologna , amo cucinare per due, quattro,otto e a volte anche più di cento , sono cuoca di professione , il numero non mi fa paura , sono moglie mamma e nonna e con loro mi diverto , a casa con nonna non ci si annoia mai .