Pasta alla carbonara is a classic dish of Roman cuisine. It is a simple but irresistible first course, made with few ingredients but with an intense flavor. The creamy sauce is made with eggs, pancetta, Pecorino Romano and black pepper. Carbonara is a true comfort food, perfect to enjoy during cold winter evenings.
Dice the guanciale and brown it in a pan until it becomes crispy. Set aside some of its fat.
Beat the egg yolks with the Pecorino and pepper. Add the guanciale fat. Drain the pasta directly into the resulting creamy sauce and mix off the heat.
If necessary, add a ladle of the pasta cooking water for a creamier result. Serve with another grind of pepper and, if you like, more Pecorino Romano.
Pan
Bowl
Italy, Lazio
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 |