Authentic Spaghetti Carbonara Recipe
With pecorino cheese, egg yolk and guanciale
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- 2
Prepare the Guanciale
While the pasta is cooking, cut the guanciale into small strips. In a large skillet over medium heat, add guanciale and sauté until it becomes crispy and golden, about 5-7 minutes.
- 3
Mix Egg and Cheese
In a mixing bowl, whisk together the egg yolks and grated Pecorino Romano cheese until well combined. Add a generous amount of black pepper.
- 4
Combine Ingredients
Once the spaghetti is cooked and drained, add it directly to the skillet with the guanciale. Remove from heat and quickly pour the egg and cheese mixture over the hot pasta, tossing everything together. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 5
Serve
Plate the spaghetti carbonara and finish with additional Pecorino Romano cheese and black pepper to taste. Serve immediately.
