Spaghetti alla carbonara
4 servings
20 minutes
Spaghetti alla carbonara is a legend of Italian cuisine, originating from the Lazio region. The recipe is believed to have emerged in the mid-20th century and its origin is linked to Roman shepherds. This pasta captivates with its rich flavor, combining the creaminess of eggs, the spiciness of parmesan and pecorino romano, along with crispy salty guanciale. Unlike popular variations with cream added, true carbonara enchants with its delicate texture achieved only through a properly prepared egg-cheese mixture. An ideal dinner for those who appreciate authentic Italian dishes where simple ingredients turn into a masterpiece. Served hot immediately after cooking, with an extra portion of cheese and freshly ground black pepper to complete the flavor harmony.
1
Drop the spaghetti into boiling water and cook until al dente.
- Spaghetti: 250 g
2
Crush the garlic with the flat side of a knife and sauté in olive oil until golden brown. Then remove the garlic (it will no longer be needed) and sauté finely chopped guanciale in the remaining oil with a pinch of black pepper.
- Garlic: 1 clove
- Extra virgin olive oil: 2 tablespoons
- Guanciale (cured pork jowl): 50 g
- Ground black pepper: to taste
3
Beat the eggs until smooth, mixing them with black pepper, grated parmesan, and pecorino romano.
- Chicken egg: 2 pieces
- Ground black pepper: to taste
- Grated Parmesan cheese: 50 g
- Grated Pecorino Romano: 50 g
4
Drain the spaghetti in a colander and transfer it to a pan with guanciale, add a bit of the cooking water, the egg-cheese mixture, and mix everything thoroughly. Serve the pasta immediately, sprinkled with grated Parmesan and Pecorino Romano.
- Spaghetti: 250 g
- Guanciale (cured pork jowl): 50 g
- Grated Parmesan cheese: 50 g
- Grated Pecorino Romano: 50 g