Spaghetti alla Carbonara
The symbol of Rome, with magic made by pecorino, guanciale and egg yolks which makes a pasta dish creamy and crunchy and the same time! Spaghetti alla Carbonara is a comforting and satisfying dish that is perfect for any time of the year. It works for lunch or dinner, and it pairs perfectly with a glass of wine! If you can't find guanciale, substitute with your favorite cured pork.
Bring water to a boil over high heat in a large pot. Add a large amount of salt
Remove the skin from <quantity>1</quantity> thick slice of guanciale and medium dice it
Place the guanciale in a warm pan over medium heat until it releases the fat and gets crunchy. Set aside and reserve the frying pan with the fat
Cook <quantity>180<unit>g</unit></quantity> of spaghetti, following the instructions of the manufacturer, until al dente, which should be around 2m short of the normal cooking time
Separate the yolks from <quantity>3</quantity> eggs in a bowl
Add <quantity>½<unit>cup</unit></quantity> of finely grated pecorino cheese and ground black pepper to taste. Whisk until creamy
Transfer the pasta and <quantity>½<unit>cup</unit></quantity> of the water to the pan with the guanciale fat. Toss until almost dry to release the starch
Remove the pan from the heat. Add most of the guanciale and toss to mix
Add the yolk and pecorino mixture. Mix until the spaghetti is well coated
Serve the pasta immediately, adding guanciale on top to taste
Grate pecorino cheese on top and season with black pepper to taste. The spaghetti alla carbonara is ready
Buon appetito. Enjoy this rich and savory pasta!
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