Spaghetti alla Carbonara

Meat 25 min 4 servings Easy ~650 kcal

by Tavolino

A timeless classic of Roman cuisine, characterized by a rich, creamy sauce made from eggs and Pecorino, enriched by the savoriness of crispy guanciale.

Ingredients

Spaghetti 350 g
Eggs 4
Guanciale 200 g
Pecorino Romano 100 g
Salt to taste
Black pepper to taste

Preparation

1
Cut 200 g of guanciale into strips.
2
In a large pan, sauté the guanciale over low heat until it becomes translucent.
3
In a bowl, crack 4 eggs and add 75 g of Pecorino, a pinch of salt, and pepper to taste.
4
Lightly whisk the egg and cheese mixture.
5
Cook 350 g of spaghetti in plenty of salted water.
6
Drain the spaghetti al dente, reserving a ladle of the cooking water.
7
Transfer the pasta to the pan with the guanciale and toss briefly.
8
Turn off the heat and pour the egg and Pecorino mixture over the pasta.
9
Stir quickly to create a creamy sauce, adding the reserved cooking water if necessary.
10
Serve garnished with the remaining 25 g of Pecorino and plenty of freshly ground pepper.