Peruvian & World Recipes

Spaghetti Carbonara

Spaghetti Carbonara
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Spaghetti Carbonara

Course: All Recipes, Main DishesCuisine: Italian
Servings

4

servings

Indulge in Spaghetti Carbonara, a classic Italian delight! Rich egg yolks, Pecorino Romano, Parmesan, and crispy Guanciale mingle atop al dente spaghetti, seasoned with a dash of salt and a generous grind of black pepper. Buon appetito!

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Ingredients

  • 2 egg yolks

  • 2 whole large eggs

  • 1 oz. Pecorino Romano

  • 1 oz. Parmesan cheese

  • Freshly ground Black Pepper

  • Salt

  • 1 Tbsp olive oil

  • 3 1/2 oz. Guanciale, or pancetta, or bacon

  • 12 oz. Spaghetti

Directions

  • In a bowl whisk the first six ingredients. Set aside.
  • Heat a large saucepan and add olive oil.
  • Small diced guanciale, and sauté until lightly crisped. Not hard. Set aside.
  • Boil a large pot with water and generous amount of salt.
  • Cook the pasta. And set a side at least one cup of pasta water just when the pasta is almost al dente.
  • Drain the pasta and add it into the guanciale saucepan. Toss it around for about one minute.
  • In a large warm bowl add the pasta, the egg mixture, and, if needed some pasta water for creaminess consistency.
  • Serve immediately with fresh ground pepper and more pecorino.

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