Spaghetti alla Carbonara

Pasta and Pizza | Italian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Guanciale can also be replaced with pancetta.

Ingredients

Guanciale - 1.8 oz
Spaghetti - 8.8 oz
Grated Pecorino Pepato Cheese - 1.8 oz
Grated Pecorino Pepato Cheese - 1.8 oz
Olive Oil - 2 tablespoons
Chicken Egg - 2 pieces
Garlic - 1 clove
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Add the spaghetti to boiling water and cook until al dente.

Step 2

Crush the garlic with the flat side of a knife and sauté it in olive oil until golden brown. Then remove the garlic (it will not be needed anymore) and in the remaining oil, sauté the finely chopped guanciale with a pinch of black pepper.

Step 3

Beat the eggs until smooth, mixing them with black pepper, grated Parmesan, and Pecorino Romano.

Step 4

Drain the spaghetti and transfer it to the pan with guanciale, add a little of the cooking water, the egg and cheese mixture, and mix everything thoroughly. Serve the pasta immediately, sprinkled with grated Parmesan and Pecorino Romano.