Classic Morning Carbonara Recipe
Poached egg, guanciale, free-run egg yolk, pecorino romano, cracked black pepper
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Guanciale
In a large skillet over medium heat, add the guanciale. Cook until it becomes crispy and golden, about 5-7 minutes. Remove from heat but keep the fat in the pan.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and set aside.
- 3
Cook the Spaghetti
In another pot, bring salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 4
Combine Ingredients
Add the drained spaghetti to the skillet with the guanciale and its fat. Toss to coat the pasta evenly. Stir in grated Pecorino Romano cheese and a bit of reserved pasta water to create a creamy sauce. Adjust seasoning with salt and cracked black pepper.
- 5
Serve
Plate the pasta and top each serving with a poached egg. Finish with additional Pecorino Romano and cracked black pepper. Serve immediately.
