Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 14 oz spaghetti (400 g); 4 oz pork guanciale (120 g); 4 eggs; 1 tablespoon extra-virgin olive oil; freshly ground black pepper; grated Pecorino Romano cheese

bicso @cook_8199939

Tuscany, Italy

Spaghetti alla Carbonara is a classic dish from the Lazio region, especially Rome, made with simple ingredients and bold flavors.

The traditional pasta used is spaghetti, but other long pastas like linguine or short pastas like penne or especially rigatoni also work well.

(Source: Wikipedia)

Spaghetti alla Carbonara is a classic dish from the Lazio region, especially Rome, made with simple ingredients and bold flavors.

The traditional pasta used is spaghetti, but other long pastas like linguine or short pastas like penne or especially rigatoni also work well.

(Source: Wikipedia)

bicso @cook_8199939

Tuscany, Italy

Spaghetti alla Carbonara is a classic dish from the Lazio region, especially Rome, made with simple ingredients and bold flavors.

The traditional pasta used is spaghetti, but other long pastas like linguine or short pastas like penne or especially rigatoni also work well.

(Source: Wikipedia)

Spaghetti alla Carbonara is a classic dish from the Lazio region, especially Rome, made with simple ingredients and bold flavors.

The traditional pasta used is spaghetti, but other long pastas like linguine or short pastas like penne or especially rigatoni also work well.

(Source: Wikipedia)

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Ingredients

20 min

Serves 4 servings

14 ozspaghetti (400 g)
4 ozpork guanciale (120 g)
4eggs
1 tablespoonextra-virgin olive oil
freshly ground black pepper
grated Pecorino Romano cheese

Saved

Steps

20 min

1

Bring a large pot of water to a boil.
2

Cut the guanciale into small slices and cook in a skillet without oil (add a little oil if you prefer). Cook until the fat turns translucent and slightly crispy, but do not let it dry out.
3

Beat the eggs in a bowl, then add black pepper and Pecorino Romano cheese to taste.
4

When the water boils, add salt (not too much, as the guanciale is salty) and add the spaghetti.
5

Once the pasta is cooked, drain it and add it to the skillet with the guanciale.
6

Toss everything together for a minute, then add two generous tablespoons of pasta cooking water, turn off the heat to avoid scrambling the eggs, and add the beaten eggs. Mix well until a creamy sauce forms, without too many lumps.
7

Serve immediately with extra black pepper and Pecorino Romano cheese to taste.