Discover the authentic taste of Italian Carbonara with traditional and quality ingredients! This classic Roman recipe combines durum wheat spaghetti, artisanal guanciale, fresh eggs, and grated pecorino, for a creamy, flavorful dish ready in just a few minutes.
Bring a large pot of water to a boil, salt it and cook the spaghetti al dente according to the package instructions.
Meanwhile, in a non-stick pan without adding oil, sauté the guanciale cut into strips over medium heat until it is crispy and has released its fat. Keep the pan warm but remove from heat before adding the pasta.
In a bowl, beat the whole eggs and the yolk with the grated pecorino and a generous grind of black pepper until you obtain a homogeneous mixture.
Drain the spaghetti reserving a little cooking water. Combine the pasta with the guanciale in the pan off the heat and mix well to blend the flavors.
Remove the pan from the heat and quickly add the egg and pecorino mixture, stirring vigorously to obtain a creamy texture. If necessary, add a tablespoon of pasta cooking water to adjust the consistency and prevent the eggs from scrambling.
Serve immediately with an additional sprinkle of pecorino and black pepper to taste.
Pasta pot
Non-stick pan
Bowl
Whisk or fork
Colander
Pairing wine
For an authentic result, choose bronze-drawn spaghetti and artisanal guanciale. The pecorino adds saltiness and character; mix off the heat to avoid cooking the eggs and achieving a creamy sauce.
Italy, Lazio
| Energy (kcal) | 325.22 |
| Carbohydrates (g) | 22.39 |
| of which Sugars (g) | 0.7 |
| Fat (g) | 20.7 |
| of which Saturates (g) | 3.88 |
| Protein (g) | 13.36 |
| Fiber (g) | 0.52 |
| Sale (g) | 0.19 |
