Spaghetti carbonara is one of the simplest and most beloved pasta recipes, with a rich flavor and creamy texture. This classic Italian recipe comes from the Lazio region, and its essential ingredients are few but of high quality. The original carbonara recipe does not include cream or onions, but is based on the savory combination of eggs, Pecorino Romano cheese, guanciale, and freshly ground black pepper.
To start, put water with salt in a pot on the stove. It is important that the water is salty, as this will help flavor the pasta. When the water begins to boil, add the spaghetti and cook according to the package instructions, usually between 8 and 10 minutes, until al dente. In the meantime, prepare the carbonara sauce.
In a large skillet over medium heat, add guanciale cut into cubes or thin strips. Cook until it becomes crispy and slightly golden, and the fat is released, resulting in a delicious sauce. It is essential not to burn the guanciale, as this will alter the final taste of the dish. Once the guanciale is ready, remove the skillet from the heat and let it cool slightly.
In a separate bowl, beat two or three eggs well, depending on the amount of pasta, adding a generous handful of grated Pecorino Romano cheese. Mix until you achieve a homogeneous composition. This is the moment to add freshly ground black pepper to enhance the flavors.
When the spaghetti is ready, drain it, reserving a cup of the water in which it boiled. Add the pasta to the skillet over the guanciale, and quickly mix so that the pasta is well coated with the flavorful fat. Remove the skillet from the heat and pour the egg and cheese mixture over the pasta, stirring quickly to avoid the eggs coagulating. If the sauce is too thick, gradually add reserved water until you achieve the desired consistency.
Serve spaghetti carbonara immediately, sprinkling the remaining grated Pecorino and freshly ground black pepper on top. This simple yet sophisticated dish is sure to impress any pasta lover. Enjoy it alongside a glass of dry white wine for a complete culinary experience!
To start, put water with salt in a pot on the stove. It is important that the water is salty, as this will help flavor the pasta. When the water begins to boil, add the spaghetti and cook according to the package instructions, usually between 8 and 10 minutes, until al dente. In the meantime, prepare the carbonara sauce.
In a large skillet over medium heat, add guanciale cut into cubes or thin strips. Cook until it becomes crispy and slightly golden, and the fat is released, resulting in a delicious sauce. It is essential not to burn the guanciale, as this will alter the final taste of the dish. Once the guanciale is ready, remove the skillet from the heat and let it cool slightly.
In a separate bowl, beat two or three eggs well, depending on the amount of pasta, adding a generous handful of grated Pecorino Romano cheese. Mix until you achieve a homogeneous composition. This is the moment to add freshly ground black pepper to enhance the flavors.
When the spaghetti is ready, drain it, reserving a cup of the water in which it boiled. Add the pasta to the skillet over the guanciale, and quickly mix so that the pasta is well coated with the flavorful fat. Remove the skillet from the heat and pour the egg and cheese mixture over the pasta, stirring quickly to avoid the eggs coagulating. If the sauce is too thick, gradually add reserved water until you achieve the desired consistency.
Serve spaghetti carbonara immediately, sprinkling the remaining grated Pecorino and freshly ground black pepper on top. This simple yet sophisticated dish is sure to impress any pasta lover. Enjoy it alongside a glass of dry white wine for a complete culinary experience!
Ingredients
For 4 people: 360g spaghetti, 150g bacon or pancetta, olive oil, 2 eggs, 1 yolk, 80g parmesan or pecorino, salt, freshly ground black pepper