spaghetti alla carbonara

Spaghetti alla Carbonara is an Italian classic from the region of Lazio and, like many traditional dishes, there are now lots of variations on this theme. Our tagliatelle alla carbonara, for example, is a rich and creamy version for those who like their pasta with an indulgent twist. However, today’s recipe adheres very closely to the original version of this dish, and is our head chef Roberta’s go-to meal when she’s looking for quick, warming and whole-heartedly Italian comfort food.

Roberta's Classic Spaghetti alla Carbonara Recipe

diced guanciale

spaghetti

eggs

10tbsp Pecorino Romano cheese, grated

Salt and black pepper

Fry the guanciale in a large skillet, there’s no need to add any oil to the pan as when the guanciale cooks it will release fat that will help the meat to cook. Fry for 5-10 minutes until the meat has browned and become crispy, then remove from the heat.

Bring a large pan of salted water to the boil, cook the spaghetti in the water as per the instructions on the packet. When cooked, drain the pasta, reserving a cup of the pasta water.

Whisk the eggs in a bowl and add to the pan with the drained pasta, along with about 2tbsp of the reserved pasta water, half of the grated Pecorino Romano and a generous amount of black pepper. Mix together until smooth and creamy.

Transfer the guanciale to the pasta pan and toss everything together so that each strand of spaghetti is generously coated in the sauce and the guanciale is evenly distributed throughout.

Top with the remaining Pecorino Romano cheese and more black pepper to taste. Buon appetito!

Spaghetti alla Carbonara

Spaghetti or Spaghettoni (the largest spaghetti)

Guanciale (the cheek of the pork)

olive oil

Parmesan cheese (or aged pecorino) freshly grated.

black pepper.

Cook the pasta in a large pan of boiling salted water until al dente.

Meanwhile, heat the oil in a pan and fry the guanciale or pancetta until crisp. Lightly beat the eggs in a large bowl with the grated cheese and pepper. When the pasta is ready, drain and add to the pan with the guanciale. Then mix well to coat everything. Take off the heat. Allow to cool slightly. Then add the egg and cheese mixture. Stir to coat the pasta and serve immediately.

Recipe video above. These days, so many carbonara recipes cheat with cream which is a shame. The traditional method uses raw egg which is mixed vigorously with hot pasta and parmigiana reggiano cheese which transforms into a silky, creamy, luxurious sauce unlike anything you&#39;ve ever had before. Arguably the best pasta dish in the whole world!This is a pasta that must be eaten straight away to truly experience its magnificence. Serve in warm bowls!

Carbonara (real)

175 grams/6 oz guanciale (pancetta

eggs ((Note 2))

egg yolks ((Note 2))

grams/3.5 oz parmigiano reggiano (, finely shredded (or pecorino romano, sub parmesan, Note 3))

tsp black pepper

400 grams/14 oz spaghetti

tbsp cooking/kosher salt ((for cooking pasta))

pasta cooking water

garlic (, finely minced (optional, Note 4))

Parsley (, finely chopped)

Parmigiano reggiano

Guanciale - Cut into 0.5cm / 1/5&quot; thick slices then into batons.

Carbonara sauce - Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.

Cook pasta - Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.

Reserve pasta water - Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.

Cook guanciale - While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed - as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.

Pasta in pan - Tip the hot pasta into the pan and toss to coat in guanciale fat.

Mix pasta in sauce - Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!

Serve - Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.

La ricetta degli spaghetti alla carbonara è tipica romana, apprezzata e replicata in tutto il mondo! Scopri come fare la carbonara perfetta!

Spaghetti 320 g

Guanciale 150 g

Tuorli (di uova medie) 6

Pecorino romano 50 g

Pepe nero q.b.

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2022/03/i4glzn/i4glzn.mp4

Spaghetti coated in a silky sauce made from eggs and cheese and then finished with crispy bacon creating a dish that’s truly spectacular.

Spaghetti Alla Carbonara

eggs (room temperature)

egg yolks (room temperature)

Pecorino Romano cheese (freshly grated)

Parmesan cheese (freshly grated)

oz guanciale ((pancetta

pasta cooking water (reserved before draining)

salt (to taste)

black pepper

Whisk the eggs, cheese, and pepper in a small bowl until well combined; set aside.

Heat a large pot of well-salted water over high heat and bring it to a boil for the pasta.

Starting with a large, cold pan, cook the guanciale (pancetta or bacon) in olive oil over medium-high heat until brown and crisp, about 6-8 minutes.

While the pork cooks, add the pasta to the boiling water and stir to separate. Cook until just under al dente (7- to 8 minutes).

If there is excess fat in the pan with the pork, drain all but 2 tablespoons from the pan. Remove the pan from the heat one to two minutes before the pasta is done cooking.

When the pasta is ready, reserve a cup of cooking water before draining the pasta briefly, leaving the pasta slightly wet.

Add the freshly drained pasta to the pan with the pork and gradually stir in the egg mixture.  Add some reserved pasta water to loosen the sauce until it reaches your desired consistency (you may not use it all).

Taste for seasoning and add more salt as needed.  Serve immediately with additional grated cheese and pepper.

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