Carbonara (mazebonara) Recipe
Recipe information
Make Carbonara (mazebonara) in just 30m. Indulge in our Mazebonara, a creamy pasta dish featuring al dente spaghetti tossed with rich carbonara sauce, crispy pancetta, and a sprinkle of parmesan for a delightful twist on the classic.
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Ingredients
Ingredients
Directions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
2. Prepare the Guanciale
While the pasta is cooking, cut the guanciale (or pancetta) into small strips. In a large skillet, cook the guanciale over medium heat until it becomes crispy and golden, about 5-7 minutes.
3. Mix the Egg and Cheese
In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and black pepper until well combined.
4. Combine Pasta and Guanciale
Once the pasta is cooked, reserve a cup of the pasta water and drain the rest. Quickly add the hot pasta to the skillet with the guanciale, tossing to combine.
5. Add Egg Mixture
Remove the skillet from heat. Pour the egg and cheese mixture over the hot pasta, tossing quickly to coat the spaghetti. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired creaminess.
6. Serve
Serve immediately with extra Pecorino Romano cheese and freshly cracked black pepper on top.
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