Today, pasta alla carbonara! For lunch, I occasionally prepare this fabulous dish, and with the opportunity, I replaced the photo (which was now outdated!), a recipe that’s been on the blog since 2012, one of my favorites, a recipe from Roman tradition, as simple as it is good, with few and genuine ingredients you will obtain a first course fit for a king, perfect also for dining with friends! And by following a secret from a true Roman, it comes out perfectly! Now, without further ado, rush off to prepare the pasta alla carbonara!
- Difficulty: Medium
- Cost: Economical
- 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
- 1/3 cup Pecorino Romano (grated)
- to taste Freshly ground black pepper
Useful Tools for Making the Recipe
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Spoon
- 1 Pot
- 1 Fork
Preparation of the 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, then turn off the heat and set aside.
Meanwhile, as the guanciale sweats in the pan, cook the pasta in plenty of salted water.
In a serving bowl, pour the egg yolks, grated pecorino (2 tablespoons, save the rest for after you’ve seasoned the pasta), 3 tablespoons of the liquid released by the guanciale, and the pasta cooking water (2 tablespoons are enough for this amount), mix well with a fork until you get 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 serving, you can add additional freshly ground pepper and more grated pecorino.
