Name: Trattoria 'A Vucchella & Wood Oven Pizzas Pasta Alla Carbonara Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Spaghetti; 4 pieces Egg yolks; 100 g Pecorino Romano cheese, grated; 150 g Guanciale, diced; to taste Black pepper, freshly ground; to taste Salt

ITALIAN MARGARITA

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Spaghetti in egg yolk & pecorino sauce & guanciale

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.

Cook the Spaghetti

In a large skillet over medium heat, add the diced guanciale. Cook until crispy and golden, about 5-7 minutes. Remove from heat and set aside.

Prepare the Guanciale

In a bowl, whisk together the egg yolks and grated Pecorino Romano cheese until smooth. Add freshly ground black pepper to taste.

Mix the Sauce

Add the hot, drained spaghetti to the skillet with the guanciale. Toss to combine. Remove from heat and quickly pour in the egg and cheese mixture, stirring quickly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Combine Ingredients

Plate the pasta and garnish with additional grated Pecorino Romano cheese and more black pepper if desired. Serve immediately.

Serve

Spaghetti

Egg yolks

Pecorino Romano cheese, grated

Guanciale, diced

Black pepper, freshly ground

Salt

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Make Pasta Alla Carbonara Recipe in just 30m. Spaghetti in egg yolk & pecorino sauce & guanciale

Pasta Alla Carbonara Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions

Cook the Spaghetti

Prepare the Guanciale

Mix the Sauce

Combine Ingredients

Serve

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