Spaghetti Carbonara with Guanciale

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

We cook the pasta in a double boiler to prevent the yolks from curdling, resulting in a creamy sauce. Instead of guanciale, you can use regular smoked bacon. Pecorino Romano can be substituted with Pecorino Toscano or Parmesan. Be careful when salting the pasta, as guanciale (bacon) and Pecorino Romano cheese are salty.

Ingredients

Guanciale - 3.5 oz
Spaghetti - 3.5 oz
Dry White Wine - 3 fl oz
Whole egg - 2 pieces
Chicken Broth - 3 fl oz
Grated Pecorino Pepato Cheese - 0.4 oz
Ground Black Pepper - to taste
Thyme - 0.1 oz

Step by Step guide

Step 1

Cook the spaghetti in salted water until al dente.

Step 2

Slice the guanciale. Sauté in a pan until golden brown and add the white wine.

Step 3

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

Step 4

In a metal bowl, place 2 yolks, Pecorino Romano cheese, and black pepper. Then add the spaghetti with guanciale and broth to the bowl. Place the bowl in boiling water and cook in a double boiler, stirring constantly. The sauce should become slightly thick with a creamy hue.