A classic straight from sunny Italy, spaghetti alla carbonara with guanciale! Discover how to prepare this internationally renowned pasta dish and surprise your loved ones with a flavor worthy of restaurant-quality cuisine.
Ingredients
- Spaghetti pasta – 340 g
- Eggs – 2
- Egg yolks – 3
- Pecorino cheese – 60 g
- Guanciale – 250 g
- Salt
- Black pepper
Preparation
Step 1: Fry the Guanciale Cut the guanciale into fairly small cubes and fry them in a pan over medium heat until they become golden brown and most of the fat has rendered out. Then, using a slotted spoon, remove the crispy bits from the fat. Remove the pan with the fat from the heat and set it aside for later.
Step 2: Prepare the Remaining Ingredients Cook the spaghetti until al dente in boiling, salted water. Towards the end of cooking, reserve about half a ladle of pasta water. In a bowl, add eggs, egg yolks, grated pecorino cheese, and plenty of black pepper (to taste), and mix everything together until it forms a fairly thick paste.
Step 3: Combine the Pasta with the Cheese-Egg Mixture Add the hot, cooked spaghetti and the reserved pasta water to the pan with the rendered guanciale fat. Cook the ingredients for a short while over low heat, stirring constantly. Then, turn off the heat and add the cheese-egg mixture. Mix everything vigorously until the mixture evenly coats the pasta.
Tip: When preparing the pasta, be very careful not to heat the cheese-egg mixture over the heat for too long, as the eggs may curdle.
Step 4: Serve the Dish Transfer the finished pasta to plates, sprinkle with the fried guanciale, and season to taste with salt and pepper.
Enjoy your delicious plate of spaghetti alla carbonara with guanciale!
