Spaghetti Alla Carbonara
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
4 people
-
Calories
1103 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Italian
Spaghetti Alla Carbonara
Report
Spaghetti alla carbonara (or pasta alla carbonara) is a typical Italian dish made with spaghetti, eggs, cheese, and guanciale (bacon).
Share:
Ingredients
- 16 oz. Spaghetti
- 2 egg yolks
- 2 whole eggs
- 4 oz. parmesan (or Pecorino Romano)
- 8 oz. Guanciale (or pancetta or bacon), cut into thin strips
- extra virgin olive oil
- 2 tablespoons butter (optional)
- salt
- black pepper freshly ground
To finish
- 2 oz. freshly grated parmesan (or Pecorino Romano)
Equipment
- Large frying pan
- Kitchen tongs
Instructions
- Break egg yolks and whole eggs into a large bowl.
- Then grate the Parmesan directly on the eggs. Season with salt and pepper.
- Mix and set aside.
- Cut the guanciale into thin strips.
- Add 2 tablespoons of olive oil to a large skillet and, optionally, the butter (only used to enhance the creamy texture of the recipe if desired).
- Place the pan on a medium heat, and when the oil is hot enough, add the guanciale (or pancetta or bacon) strips.
- Lower the heat, and cook for 5 minutes, stirring regularly. Set aside.
- Cook the pasta according to the instructions on the pack, until al dente. Drain, retaining the cooking water, and immediately place the pasta into the pan containing the bacon.
- Add 2 ladles of the pasta cooking water, mix everything together with kitchen tongs, and cook over medium to high heat until the cooking water has completely evaporated.
- Pour 3 tablespoons of the pasta cooking water into the bowl containing the eggs and Parmesan, and immediately whisk until obtaining a smooth mixture.
- Remove the pan from the heat and, once its contents have cooled, stir in the egg and Parmesan mixture, which will create the typical creaminess of the recipe.
- Mix everything gently with kitchen tongs.
Finishing
- Finally, plate up the pasta, and sprinkle with a little more freshly grated Parmesan or Pecorino, and some freshly ground black pepper.
Notes
- Crème fraîche is absolutely not used in the original recipe, nor in the authentic one, but it is possible to add a very small touch.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
