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 some other 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. Some even add a bit of cooking cream for obtaining the super creamy texture (you can also use pasta cooking water or add one whole egg). But once you try the original recipe, you will not need any other!
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 them for about 10 minutes, often stirring with a wooden spoon.
- Place spaghetti in the boiling water, and after approx 30 seconds, stir and press them so they are entirely covered with water.
- In a bowl, combine egg yolks and grated Pecorino cheese.
- Remove the skillet with guanciale from the heat.
- Drain the pasta when al dente and transfer it into the skillet with guanciale.
- Stir well to coat and combine.
- Add yolk and cheese mixture and stir well again.
- Season with black pepper.
- Serve and enjoy.
Notes
- You can add some pasta cooking water for a creamier sauce when combining spaghetti with egg yolk mixture.
- Serve immediately.
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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