Spaghetti carbonara

One of Italy’s most famous pasta dishes, this is a pillar of Roman cuisine
597 Views
 
Livello MASTERY
10 min
598 Views
 
Livello MASTERY
4 Persone
10 min
INGREDIENTI: per 4 persone

11.5 oz Barilla Thick Spaghetti

1 tbsp extra virgin olive oil

1 cup Guanciale, Julienne cut

5 yolks

3/4 cup Pecorino Romano cheese

freshly ground black pepper, to taste

Sea salt, to taste

 

Preparation

Cook the pasta according to directions.

Meanwhile, sauté the Guanciale with oil until crispy.

In a bowl mix the yolks, the Pecorino Romano cheese, black pepper and salt. Stir in 1/3 cup of the cooking water to loosen up the mixture

Drain pasta al dente, then toss with the crispy Guanciale.

Stir in the yolk mixture and mix well over low heat until the sauce starts thickening, but make sure the eggs do not become overcooked.

Serve immediately.

Winter Fall Dry Long
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