The real recipe for Spaghetti Carbonara
Discover the authentic recipe for this great classic of Italian cuisine . Simple, flavorful, and creamy, carbonara is a dish that warms the heart and delights the taste buds!
Ingredients (for 4 people)
- 400g of spaghetti
- 200g guanciale (or pancetta if not)
- 4 egg yolks
- 1 whole egg
- 100g grated Pecorino Romano (or Parmigiano Reggiano)
- Freshly ground black pepper
- Salt for the cooking water
Preparation (20 minutes)
Step 1: Prepare the ingredients
Cut the guanciale into small cubes about 1 cm thick. In a bowl, mix the egg yolks , the whole egg, and the grated cheese . Season generously with pepper and set aside.
Step 2: Cook the pasta
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions ( al dente ). Reserve one cup of the cooking water before draining.
Step 3: Sauté the guanciale
In a large skillet, fry the guanciale over medium heat without adding any fat. Let it become crispy and golden brown (about 5 minutes). Remove from the heat.
Step 4: Assemble the carbonara
Add the drained spaghetti to the pan with the guanciale. Off the heat , pour the egg and cheese mixture over the pasta. Quickly stir, gradually adding the reserved pasta water to create a creamy sauce . The residual heat of the pasta should cook the eggs without scrambling them.
Step 5: Serve
Serve immediately on warm plates. Add a turn of the pepper mill and a little extra Pecorino cheese.
Chef's Tips
- The secret: The sauce must never boil , otherwise the eggs will coagulate.
- Temperature: Remove the pan from the heat before adding the eggs
- Creamy: The pasta cooking water is essential for the texture
- Authenticity: No fresh cream in a real carbonara!
Enjoy your meal! 🍝