Pasta alla carbonara

Pasta alla carbonara

@tuduu

Pasta alla carbonara is a classic dish of Roman cuisine. It is a simple yet irresistible first course, prepared with few ingredients but with an intense flavor. The creamy sauce is made with eggs, pancetta, pecorino romano, and black pepper. Carbonara is true comfort food, perfect to enjoy during cold winter evenings.

Difficulty: Easy
Cooking: min
Preparation: 30 min
Country: Italia

Ingredients

No. Servings
  • Spaghetti Pasta
    Spaghetti pasta350g
  • Guanciale
    Guanciale120g
  • Egg yolksto taste
  • Pecorino romano cheese4tablespoons
  • Pepperto taste
  • Saltto taste

Purchasable products

  • Spaghetti - artisanal Tuscan pasta 500g

    Spaghetti - artisanal Tuscan pasta 500g

    1 product
    £ 4.96
  • Sweet Guanciale 230g - Mendelspeck

    Sweet Guanciale 230g - Mendelspeck

    1 product
    £ 5.48

Preparation

  1. STEP 1 OF 3

    Dice the guanciale and brown it in a pan until it becomes crispy. Set aside some of its fat.

  2. STEP 2 OF 3

    Beat the egg yolks with the pecorino and pepper. Add the guanciale fat. Drain the pasta into the creamy mixture obtained and mix off the heat.

  3. STEP 3 OF 3

    If necessary, add a ladle of pasta cooking water for a creamy result. Serve with an extra grind of pepper and, if desired, more pecorino romano.

Suggestions

  • Pan

  • Bowl

General Information

Origin

Italia, Lazio

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)417.83
Carbohydrates (g)49.29
of which Sugars (g)1.66
Fat (g)19.67
of which Saturates (g)1.74
Protein (g)13.22
Fiber (g)1.15
Sale (g)0.18
  • Proteins
    13.22g·16%
  • Carbohydrates
    49.29g·59%
  • Fats
    19.67g·24%
  • Fibers
    1.15g·1%