Pasta Carbonara with Guanciale
3 servings
10 minutes
Pasta carbonara with guanciale is a true embodiment of Italian culinary tradition from the Lazio region. This delightful recipe, infused with the spirit of Rome, combines the rich flavor of guanciale, the creamy texture of egg yolks, and the spiciness of aged pecorino romano or parmesan cheese. Guanciale, a traditional Italian product, gives the dish a unique aroma and crispy texture. Spaghetti cooked al dente absorbs the silky sauce, creating a harmony of flavors. The finishing touch is an egg yolk in the center of the plate, adding aesthetics and extra tenderness. This dish is perfect for a cozy dinner with a glass of white wine, offering enjoyment through simple yet luxurious Italian flavors.
1
Cook spaghetti in a large amount of well-salted water until al dente.
- Spaghetti: 200 g
2
In olive oil, sauté a crushed garlic clove until it turns a nice golden color, then remove it to let it infuse the oil. Add diced guanciale and cook on low heat until it browns and crisps.
- Garlic: 1 clove
- Olive oil: 4 tablespoons
- Guanciale: 100 g
3
Mix four yolks (there should be plenty of sauce) with grated Parmesan or Pecorino Romano (you can use a mix of these cheeses), combine well and season with black pepper. Once ready, place the spaghetti in a pan with guanciale and aromatic oil, mix it up, pour in the yolk, cheese, and black pepper sauce, and mix well to coat the pasta. Do not salt.
- Egg yolk: 6 pieces
- Grated Parmesan cheese: 100 g
- Egg yolk: 6 pieces
- Grated Parmesan cheese: 100 g
- Egg yolk: 6 pieces
- Grated Parmesan cheese: 100 g
4
If the sauce is not thick enough or lacks salt, add water from the pot where the spaghetti was cooked. Keep the pan in a warm area to keep the pasta hot but prevent the yolk from curdling. Place it on a plate and shape it into a nest, sprinkle with grated parmesan and place an egg yolk in the center (it's not only aesthetic but also delicious!).
- Grated Parmesan cheese: 100 g
- Egg yolk: 6 pieces