Classic Spaghetti Carbonara
22Min
4Servings
680Cal
MediumLevel
#pasta#classic#authentic#italian#quick
Equipment
knife
cutting board
pot
pan
colander
grater
bowl
whisk
mixing spoon
Ingredients
Ingredients
spaghetti
400 g
guanciale
150 g
pecorino romano cheese (grated)
100 g
egg yolks
4 pcs
black pepper (freshly ground)
2 tsp
Instructions
1
Prepare ingredients
Grate the pecorino romano cheese and prepare the guanciale.
5 min
2
Cook the pasta
Bring a large pot of salted water to boil and cook spaghetti until al dente.
8 minHigh heattimer 8 min
Reserve some pasta water before draining - the starchy water helps create the creamy sauce
3
Fry the guanciale
Cut guanciale into small strips and fry in a large pan until crispy and fat renders out.
5 minMedium heattimer 5 min
Don't let the fat burn - it should be golden and the meat crispy
4
Create egg mixture
Whisk egg yolks with grated pecorino romano and plenty of freshly ground black pepper.
2 min
The mixture should be thick and well combined
5
Combine and serve
Remove pan from heat, add drained pasta and a splash of pasta water, then quickly stir in egg mixture to create creamy sauce.
2 min
Work quickly and off the heat to prevent the eggs from scrambling
Original recipe
Storage
Fridge: 1 days
Reheat: Microwave 1-2 minutes, though best eaten fresh
Carbonara is best served immediately. Leftovers can be refrigerated but the sauce may separate when reheated.
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