Spaghetti Carbonara
Classic Roman spaghetti carbonara with silky egg yolks, aged cheeses, crispy guanciale and plenty of black pepper.
Equipment
Ingredients
Main ingredients
spaghetti
400 g
egg yolks
6 pcs
Parmesan cheese
100 g
Pecorino Romano
50 g
black pepper
2 tsp
guanciale
150 g
Instructions
Prepare guanciale
Cut guanciale into small strips or cubes.
Cook guanciale
Fry guanciale in a dry pan until crispy and golden.
Prepare egg mixture
Whisk egg yolks with grated Parmesan, Pecorino and freshly ground black pepper.
Cook pasta
Cook spaghetti in salted boiling water until al dente.
Combine ingredients
Drain pasta (reserve 1 cup cooking water), add hot pasta to the pan with guanciale, remove from heat and quickly mix with egg mixture, adding pasta water if needed for creaminess.
Serve immediately
Plate the carbonara immediately, topping with extra grated cheese and freshly ground pepper.
Original recipe
Storage
Best enjoyed immediately. Reheating may cause sauce to separate.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.