Spaghetti alla carbonara is one of the most famous Italian dishes. In Italy, people are pretty faithful to the original recipe, and no ingredient should be replaced or added. But this doesn’t mean that you can not try different versions, like replacing guanciale with bacon or Pecorino with grated Parmigiano or Grana Padano.
Spaghetti alla Carbonara Recipe
A luxurious Spaghetti alla Carbonara recipe that pairs guanciale pork, egg yolks, and Pecorino Romano in a decadent sauce.
Ingredients
- 11 oz Spaghetti
- 7 oz guanciale pork, diced
- 5 Egg Yolks
- 1 cup Pecorino Romano Cheese, grated
- Black Pepper, to taste
Instructions
- Place a pan filled with salted water over medium-high heat for cooking the pasta.
- Heat a non-stick pan over medium heat and brown the guanciale for about 10 minutes, stirring frequently with a wooden spoon.
- Place spaghetti in the boiling water, and after about 30 seconds, stir and press them down so they are submerged in the water.
- Whisk egg yolks and grated Pecorino cheese in a bowl.
- Remove the skillet with guanciale from the heat.
- Drain the pasta when al dente and transfer it into the skillet with guanciale.
- Stir well and add the yolk and cheese mixture until combined.
- Season with black pepper.
- Serve and enjoy.
Notes
- You can add some of the pasta cooking water to make a creamier carbonara sauce.
- This spaghetti alla carbonara is best when eaten warm right after it’s prepared.
Nutrition Estimate
Calories: 813kcal | Carbohydrates: 60g | Protein: 27g | Fat: 51g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 323mg | Sodium: 741mg | Potassium: 220mg | Fiber: 2g | Sugar: 2g | Vitamin A: 428IU | Calcium: 311mg | Iron: 2mg
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