Hello friends,
today spaghetti carbonara with guanciale and pancetta because everyone revisits and cooks based on their own tastes.
Spaghetti carbonara is a typical and very tasty first course of Lazio cuisine known worldwide, a quick, economical dish, but rich in flavor, which many of us have cooked many times.
There are many recipes and variations, some use guanciale and some pancetta, some pecorino others parmesan, some add cream, everyone personalizes their own dish.
My revisited but very tasty and appreciated recipe was prepared with a light sauté of onion and a mix of guanciale and pancetta, spaghetti cooked al dente and lightly tossed in a pan together with beaten eggs with parmesan and chopped parsley.
The result is excellent, just don’t let the egg coagulate too much, but not too raw either, I don’t like it!
What do you think, isn’t it an inviting dish?
If you like it, read the recipe
YOU MIGHT ALSO LIKE THESE RECIPES
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Spaghetti Carbonara with Guanciale and Pancetta
- 14 oz Spaghetti No.5
- 3 oz Pancetta
- 3 oz Guanciale
- 1.5 tbsp Butter
- 1.75 oz Parmigiano Reggiano (grated)
- to taste White wine
- 2 Large eggs
- 1 Onion
- to taste Chopped parsley
- to taste Salt
- to taste Pepper
Tools
- 1 Cutting board
- 1 Frying pan
- 1 Pot
- 1 Small bowl
- 1 Stovetop
Instructions for Spaghetti Carbonara with Guanciale and Pancetta
Peel and finely slice the onion and cut the pancetta and guanciale into strips.
In a frying pan, melt the butter and brown the onion and pancetta mixture until golden, then sprinkle with a bit of white wine, less than half a glass, and let it evaporate.In a separate bowl, break the eggs and beat them with a fork, add the grated Parmigiano, parsley, a little salt, and ground pepper (optional), beat again to mix all the ingredients well.
In a pot, bring plenty of water to a boil, and when it boils, salt it. Immerse the spaghetti and cook until al dente; drain them, pour them into the bowl with the beaten eggs, mix, and pour everything into the pan with the hot pancetta and guanciale.
Mix and blend everything well for a few minutes over high heat, very briefly, avoiding overcooking the egg.
Plate and serve the spaghetti carbonara hot with fresh parsley and another sprinkle of Parmigiano.Try this recipe too
Farfalle with Asparagus and Eggs
Tips and Variations
If you prefer a more delicate dish, suitable also for children, you can replace the guanciale with cooked ham, even smoked.
If you prefer a stronger flavor, replace the grated Parmigiano with aged Pecorino.
You can also use a different pasta shape if you like.
