Discover the authentic taste of Italian Carbonara with traditional, high-quality ingredients! This classic Roman recipe combines durum wheat spaghetti, artisanal guanciale, fresh eggs and grated Pecorino, for a creamy, flavorful dish ready in minutes.
Bring a large pot of water to a boil, salt it and cook the spaghetti al dente following the time indicated on the package.
Meanwhile, in a non-stick frying 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 it from the heat before adding the pasta.
In a bowl, beat the whole eggs and the egg yolk with the grated Pecorino and a generous grind of black pepper until a smooth mixture is obtained.
Drain the spaghetti, reserving some of the cooking water. Add the pasta to the guanciale in the pan off the heat and mix well to combine the flavors.
Remove the pan from the heat and quickly add the egg and Pecorino mixture, stirring vigorously to obtain a silky cream. If necessary, add a tablespoon of the pasta cooking water to adjust the consistency, avoiding that the eggs coagulate.
Serve immediately with an additional sprinkling of Pecorino and black pepper to taste.
Pasta pot
Non-stick frying pan
Bowl
Whisk or fork
Colander
Wine pairing
For an authentic result, choose bronze-cut spaghetti and artisanal guanciale. Pecorino adds saltiness and character; mix off the heat to avoid cooking the eggs and to obtain a creamy sauce.
Italia, 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 |
