Name: Espaguete à Carbonara
Total time: 35 min
Yield: 4
Cuisine: italiana
Ingredients: 400 g of spaghetti; 150 g of guanciale (or pancetta); 4 egg yolks; 1 whole egg; 80 g of grated pecorino romano cheese; freshly ground black pepper to taste; salt to taste

Cut the guanciale into strips and place it in a cold skillet; heat over medium heat until golden and crispy, releasing its fat.

In a bowl, whisk the egg yolks, the whole egg, the grated pecorino, and plenty of black pepper until it becomes a paste.

Cook the spaghetti in boiling salted water until al dente and reserve a ladle of the cooking water.

Drain the pasta and toss it into the skillet with the guanciale, off the heat, mixing to coat it in the fat.

Add the egg mixture, stirring quickly, and add a little of the hot pasta water until it forms a smooth cream.

Serve immediately with more pecorino and pepper on top.

Espaguete à Carbonara

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Ingredients

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