Spaghetti alla Carbonara
The real and original recipe made with Guanciale, Spaghetti, eggs, and Pecorino Romano cheese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
- 180 gr Spaghetti
- 70 gr Guanciale or Pancetta
- 40 gr Grated Pecorino Romano cheese Alternatively use Parmesan cheese but the taste will be different.
- 2 Fresh Eggs Yolk
- Freshly Ground Black Pepper
Bring a large pot of water to a boil and season with salt.
Cook spaghetti according to package directions.
Meanwhile, dice the Guanciale into small cubes.
In a large pan, add 1 tbs of olive oil and fry the guanciale over medium heat until crisp, about 7 to 10 minutes.
In a bowl whisk the eggs yolk with the Grated pecorino romano cheese adding a tbs of cold water if it is too thick.
When the spaghetti is cooked al dente drain and pour them in the pan with the guanciale, toss well in order to flavor the spaghetti.
Turn off the heat
Add into the pan the mixture of eggs and toss well; the heath of the spaghetti and the pan will cook the eggs gently.
Serve adding freshly ground black pepper and a teaspoon of grated pecorino cheese.
To create the carbonara cream, the eggs must absolutely cook slowly only with the heat of the pasta, otherwise, they will scramble. If the dish does get a little dry before serving, splash in some more pasta water and the glossy sauciness will be revived.