Spaghetti carbonara with guanciale

3 servings

15 minutes

Spaghetti carbonara with guanciale is a classic Italian dish from the Lazio region. Its roots are believed to trace back to shepherds and miners who prepared hearty and simple meals. The main ingredient is guanciale, cured pork cheek that gives the dish a rich flavor with a delicate smoky note. The sauce made from egg yolks and pecorino romano cheese creates a creamy texture that envelops each strand of pasta. The slight spiciness of black pepper harmoniously complements the composition. This dish is not just food but an embodiment of Italian culinary tradition, perfect for a cozy dinner with loved ones.

Energy value per serving

• Calories: 367
• Proteins: 8.2g
• Fats: 24.3g
• Carbohydrates: 24.4g

Ingredients

• Guanciale: 100 g
• Spaghetti: 100 g
• Dry white wine: 100 ml
• Egg yolk: 2 g
• Bouillon: 100 ml
• Pecorino Romano cheese: 10 g
• Ground black pepper: to taste
• Fresh thyme: 2 g

Cooking steps

1. We cook spaghetti in salted water until al dente.

   Required ingredients:

   • Spaghetti: 100 g

2. We slice the guanciale. Fry in a pan until golden and add white wine.

   Required ingredients:

   • Guanciale: 100 g
   • Dry white wine: 100 ml

3. After the wine evaporates, add broth (meat or chicken) and cooked spaghetti.

   Required ingredients:

   • Bouillon: 100 ml
   • Spaghetti: 100 g

4. In a metal bowl, we place 2 egg yolks, pecorino-romano cheese, and black pepper. Next, we add our spaghetti with guanciale and broth to the bowl. We immerse the bowl in boiling water and steam it, stirring constantly until ready. The sauce should become slightly thick with a creamy hue.

   Required ingredients:

   • Egg yolk: 2 g
   • Pecorino Romano cheese: 10 g
   • Ground black pepper:  to taste
   • Spaghetti: 100 g
   • Guanciale: 100 g
   • Bouillon: 100 ml

5. We place the pasta on a plate, garnishing it with thyme and ground pepper.

   Required ingredients:

   • Fresh thyme: 2 g
   • Ground black pepper:  to taste