Spaghetti alla Carbonara
The authentic version of the world's most popular pasta recipe, spaghetti alla carbonara! All you need is eggs, guanciale or pancetta, Pecorino and spaghetti to make Rome's favourite pasta dish!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 ounces spaghetti or spaghettoni (You can also use rigatoni.)
- 9 ounces guanciale (pork cheek) (or pancetta (Italian bacon) cut into small cubes.)
- 2 tbsp olive oil ((Don't use olive oil with guanciale))
- 5 egg yolks
- 7 ounces Pecorino Romano (or Parmigiano)
- freshly ground black pepper.
- salt (for pasta)
Instructions
- 1
Put a pot of water on to boil for the pasta. Add a little salt once it starts to boil. Cook pasta a little less than al dente according to the instructions on the packet
- 2
Meanwhile, fry the guanciale or pancetta until browned. (I use a little olive oil with pancetta but not with guanciale as it renders quite a lot of fat)
- 3
Lightly beat egg yolks in a large bowl with the grated cheese and black pepper.
- 4
When the pasta is ready, drain and add to the pan with the guanciale. Then mix well to coat the pasta. Take off the heat. Allow to cool slightly (so the egg won't be scrambled).
- 5
Then add the egg and cheese mixture. Stir well to coat the pasta, but not too vigorously (you don't want scrambled eggs!). Serve immediately with more grated cheese and black pepper as required.