Carbonara is the dish that represents Rome, Roman life, and Italy in the world. A simple first course made with very few ingredients that each of us has surely prepared or tasted at least once. It must be said that there are different schools of thought on the ingredients to use, as there are those who prefer pancetta to guanciale, penne to spaghetti, and parmesan to pecorino romano. However, the traditional recipe undoubtedly calls for spaghetti, guanciale, eggs, pepper, and pecorino romano, and I used them to present this delicious dish trying to mix each flavor well and make them feel on the palate.
Let’s run to the kitchen and prepare this delicious carbonara together!
Maria Rosaria
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Carbonara Ingredients
- 14 oz spaghetti
- 10.5 oz guanciale
- 2.1 oz pecorino romano
- salt
- pepper
Tools
- 1 Frying Pan
- 1 Cutting Board
- 1 Pot
- 1 Grater
Carbonara Steps
First, clean the piece of guanciale by removing the rind. Cut the guanciale into small cubes and let them brown in a large pan for a few minutes. Once it has colored, set it aside.
Divide the egg whites from the yolks on a plate. Take a bowl and add the yolks, beating them with a simple fork. Add the grated pecorino and continue beating.
Bring water to a boil in a pot.
Cook the spaghetti al dente and combine them in the pan with the guanciale. Add a small ladle of boiling water to the yolks and mix with a wooden spoon. Add the yolks to the pasta and gently mix to let everything flavor well for a couple of minutes.
Place the spaghetti on a serving dish and top with pecorino and a sprinkle of black pepper.
The carbonara is ready to be served!!!
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FAQ (Questions and Answers)
Can I use parmesan instead of pecorino?
Of course!
Of course!
