Delicious Spaghetti Carbonara

Ingredients

• 150 g Guanciale or Pancetta (diced)
• 4 Large Egg Yolks (separated from whites)
• 50 g Pecorino Romano (freshly grated)
• 50 g Parmigiano Reggiano (freshly grated)
• 250 g Spaghetti (estimate for 2 servings)
• Black Pepper (freshly cracked, to taste)
• Salt (for pasta water)
• Water (for boiling pasta and sauce consistency)

Steps

1. 1

   Add 150g of diced pancetta or guanciale to a cold pan. Turn the heat to medium and cook until the meat is beautifully golden brown and the fat has rendered.

2. 2

   Drain the rendered fat from the pan into a small container and set both the meat and the fat aside to cool down slightly.

3. 3

   Separate 4 large eggs and place the yolks into a mixing bowl.

4. 4

   Grate 50g of Pecorino Romano and 50g of Parmigiano. Add the grated cheeses to the egg yolks and mix well to form a thick paste.

5. 5

   Add a generous amount of freshly cracked black pepper to the egg and cheese mixture.

6. 6

   Once the rendered meat fat has cooled sufficiently (so it doesn't scramble the eggs), pour it into the egg and cheese mixture and mix again until smooth.

7. 7

   Bring a large pan of water to a boil and add a pinch of salt. Add the spaghetti and cook according to the package instructions until al dente.

8. 8

   Just before the pasta is finished, reserve some pasta water. Add a ladle of this starchy water to a clean pan.

9. 9

   Add the cooked spaghetti to the pan with the ladle of water, then add the cheesy egg paste.

10. 10

    Keep the pan on a very low heat to prevent the eggs from scrambling. Stir constantly, adding more pasta water as needed, until you reach a creamy consistency and desired texture.

11. 11

    Finally, stir in the cooked pancetta or guanciale, give it a final mix, and plate immediately.

Notes

The creator notes that while guanciale is traditional, pancetta is a common substitute if guanciale is unavailable. It is crucial to let the rendered fat cool before adding it to the eggs to avoid scrambling them, and to keep the final assembly on low heat.

Nutrition per serving

• main
• pasta
• dinner
• Italian
• carbonara
• quick meal