Today pasta alla carbonara! For lunch, I occasionally prepare this fabulous dish and took the chance to replace the photo (which was now outdated!), a recipe that’s been on the blog since 2012, one of my favorites, a recipe from the Roman tradition, as simple as it is good, with a few genuine ingredients you’ll get a royal first course, perfect for dining in company! And by following a secret from a true Roman, it turns out perfect! And now, enough talking, go prepare the pasta alla carbonara!
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9.5 oz Spaghetti
- 3 Egg Yolks (from large eggs)
- 12.3 oz Guanciale
- 1.4 oz Pecorino Romano (grated)
- to taste Freshly ground black pepper
Useful Tools for the Recipe
- 1 Chopping Board
- 1 Knife
- 1 Bowl
- 1 Spoon
- 1 Pot
- 1 Fork
Preparation of Pasta alla Carbonara
In a non-stick pan, cook the guanciale cut into not too thin strips over low heat, stir and cook over low heat until it is well browned and has released all its liquid, turn off and set aside.
Meanwhile, while the guanciale sweats in the pan, cook the pasta in plenty of salted water.
In a serving bowl, pour the yolks, the grated Pecorino (2 tablespoons, pour the rest after seasoning the pasta), 3 tablespoons of the liquid released by the guanciale and the pasta cooking water (2 tablespoons are enough for these quantities), mix well with a fork until you obtain the typical cream of this dish.
Once the pasta is cooked, drain it al dente, pour it into the bowl with the eggs, add the guanciale, mix quickly with a fork and spoon from bottom to top, and serve!
If you like, before bringing to the table, you can add more freshly ground pepper and more grated Pecorino.
