For Italians, cooking is a serious, sacred thing. It’s no wonder even the recipe for a pasta dish – with few ingredients and simple to cook – can become a source of national debates.
For example, is “pasta alla carbonara” recipe – the real one, from Rome – made with pancetta (cured pork belly) or with guanciale (cured pork cheek)?
We recommend you use guanciale…
- 10.58 oz of spaghetti
- 2 whole eggs
- 4.23 oz of guanciale
- 4.23 oz of pecorino romano
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
Spaghetti Carbonara Recipe Step by Step
- Start from the guanciale: Cut the guanciale into small chunks and gently brown it in a large pan with a little oil.
- Switch to the eggs: Crack the eggs into a deep dish, mix in the cheese and a pinch of salt.
- Cooking the pasta: Boil the spaghetti in plenty of salted water. Drain when al dente and pour into the pan with the guanciale.
- Mix it all together: Remove from the heat and stir well, add the beaten eggs, then a generous amount of ground black pepper. Stir quickly so that the eggs become creamy, cooking only with the heat of the pasta to obtain a perfect carbonara sauce.
Serve this tasteful pasta carbonara immediately, in hot dishes.
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