Authentic Italian Spaghetti Carbonara
Authentic Italian Spaghetti Carbonara
Description
This traditional Italian Carbonara is made the authentic way: no cream, no garlic, no onions. Just eggs, Pecorino Romano, guanciale, and black pepper. The result is a silky, rich sauce that coats every strand of pasta.
Ingredients:
- 400 g spaghetti
- 150 g guanciale
- 3 large eggs
- 1 egg yolk
- 120 g Pecorino Romano (finely grated)
- freshly ground black pepper
- salt . (only for pasta water)
Instructions
- 1 Cut the guanciale into thick strips and cook in a pan over medium heat until crispy and golden.
- 2
Beat the eggs and egg yolk in a bowl, then add the Pecorino Romano and a generous amount of black pepper. Mix until creamy.- 3
Cook the spaghetti in salted boiling water until al dente.- 4
Transfer the cooked guanciale (with its rendered fat) into a large bowl.- 5
Drain the pasta and immediately add it to the bowl with the guanciale.- 6
Quickly pour the egg-cheese mixture over the hot pasta and toss vigorously to create a creamy sauce (without scrambling the eggs).- 7
Serve immediately with extra Pecorino and black pepper.. - 2