Spaghetti carbonara recipe to print
Enjoy the delicious Italian authentic spaghetti carbonara recipe
Servings 4 persons
- 400 gr spaghetti
- 150 gr guanciale or bacon
- 100 gr pecorino cheese (sheep's cheese)
- 3 egg yolks
- 1 egg
- Ground black pepper
Preparation of the carbonara sauce
In a bowl put the yolks and the egg, and add the grated cheese. Mix everything well to get a homogeneous sauce.
Cut the guanciale into small cubes and put them in a frying pan on the fire. Let them fry until all the fat is removed. When it is done, remove it from the heat, take out the meat and put the fat in the pan.
The union of all the ingredients
Pour a couple of ladles of the cooking water from the spaghetti into the pan with the fat and put it back on the heat.
When the spaghetti is al dente, drain it and put it in the pan with the broth. Stir the pasta well with the broth until it gains consistency, and remove it from the heat. Let it rest for 30 seconds and cool slightly.
It is time to add the egg-cheese mixture to the pan with the spaghetti. Stir until you get a very creamy carbonara sauce. Finally, add the guanciale cubes and season with black pepper and grated cheese.