Pasta Carbonara with Guanciale

Pasta and Pizza | Italian cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

If you have trouble finding guanciale, you can use bacon — it won't ruin the flavor.

Ingredients

Spaghetti - 7.1 oz
Guanciale - 3.5 oz
Grated Pecorino Pepato Cheese - 3.5 oz
Whole egg - 6 pieces
Garlic - 1 clove
Olive Oil - 4 tablespoons

Step by Step guide

Step 1

Cook the spaghetti in a large pot of well-salted water until al dente.

Step 2

In olive oil, sauté the crushed garlic clove (until it becomes beautifully golden), then remove it; it should infuse the oil with flavor. Add the diced guanciale and fry over low heat until it is crispy and browned.

Step 3

Mix the four yolks (there should be plenty of sauce) with the grated Parmesan or Pecorino Romano (you can use a mix of these cheeses), combine well, and season with black pepper. Once ready, add the spaghetti to the pan with the guanciale and aromatic oil, mix, then pour in the yolk and cheese mixture, stirring well to coat the pasta with the sauce. Do not add salt.

Step 4

If the sauce is not thick enough or lacks salt, add some water from the pot where the spaghetti was cooked. Keep the pan in a warm area so the pasta stays hot, but be careful not to scramble the yolks. Serve on a plate, shaping it into a nest, sprinkle with grated Parmesan, and place an egg yolk in the center (this is not only aesthetic but also delicious!)