Imported from Instagram
Creamy Guanciale Carbonara
A rich, creamy carbonara made with spaghetti, crisp guanciale, Pecorino Romano, and a peppery egg-and-cream sauce. The pasta is tossed with the sauce in the pan used to cook the guanciale.
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Ingredients
- 160 g Spaghetti (High quality)
- 40 g Guanciale (Sliced)
- 125 ml Heavy cream
- 1 Egg yolk
- 15 g Pecorino Romano
- 5 g Butter
- 0.5 tsp Black pepper
- Salt (For the pasta water)
- Pasta water (As needed)
Steps
- 1
Bring a pot of salted water to a boil. Add the spaghetti and cook it in the boiling water; the source does not specify a cooking time or doneness cue.
- 2
While the pasta cooks, place a heatproof bowl over the pot of cooking pasta water. Add the egg yolk, Pecorino Romano, black pepper, and heavy cream, then whisk them together.
- 3
Slice the guanciale into pieces if it is not already cut. Melt the butter in a pan, add the guanciale, and fry until crispy.
- 4
Transfer the cooked pasta to the same pan as the guanciale. Add the carbonara sauce and mix to coat the pasta. Add pasta water as needed; no amount is specified.
- 5
Serve and enjoy.
Notes
The source does not specify the spaghetti cooking time, the amount of pasta water, or a detailed method for finishing the sauce in the pan.
Nutrition per serving
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