Carbonara is a typical dish of Roman cuisine, characterized by a delicious creamy sauce made from egg, guanciale and Pecorino cheese. It is a tasty first course rich in flavors, perfect for a special dinner or festive occasions. Its preparation is simple and quick, ideal for food lovers who wish to appreciate the Italian culinary tradition.
For this tasty recipe you should use guanciale, but since it is rather difficult to find it can be replaced with smoked pancetta.
In a saucepan put the pancetta cut into strips and brown it over low heat to render the fat.
Separately, put 2 egg yolks and 2 whole eggs in a bowl, beat them lightly and add the finely grated sharp Pecorino cheese.
Continue beating with a fork to fully combine the ingredients.
This type of sauce is particularly suitable for spaghetti: after cooking them al dente, drain them and toss them, while still very hot, into the saucepan where you browned the pancetta. Pour the eggs with the Pecorino over them and mix quickly, keeping the pan on the heat so it stays warm.
Before serving, season generously with pepper.
This recipe has several variations: we propose two.
If you like stronger flavors you can sauté a clove of garlic with a tablespoon of oil and then add it to the pancetta; if instead you prefer a milder sauce, add 2 tablespoons of cream to the eggs and you will have a much creamier sauce.
Time: 20 minutes
Frying pan
Bowl
Ladle
Store in the refrigerator in an airtight container for up to 2 days
Carbonara is a traditional Roman recipe
Italy, Lazio
| Energy (kcal) | 355.95 |
| Carbohydrates (g) | 0.03 |
| of which Sugars (g) | 0.03 |
| Fat (g) | 33.35 |
| of which Saturates (g) | 5.1 |
| Protein (g) | 13.65 |
| Sale (g) | 0.38 |
