The wonderful and creamy Spaghetti Carbonara, a typical Roman dish. The fundamental ingredients for this dish are egg yolks, guanciale, and pecorino. Variations have also been made for this dish, such as using pancetta instead of guanciale or whole eggs instead of only yolks or even adding cream, but for me, it’s no longer carbonara. The origins of this recipe are unclear; it is said that American soldiers arriving in Italy prepared meals with ingredients they knew well, such as eggs and bacon. Another hypothesis is that it was invented by Abruzzese charcoal workers. But whatever its origin, it is a dish known and much appreciated both abroad and in Italy. In this recipe, I prepare the classic carbonara with well-toasted guanciale, egg yolks beaten with pecorino and pepper. Here is the recipe for you!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 lb spaghetti (3.5 to 4.2 oz per person)
- 3/4 cup pecorino (0.7 oz per person)
- 8 egg yolks (2 per person)
- 7 oz guanciale (1.8 oz per person)
- salt
- pepper
- Pan
Procedure
First, cut the guanciale into strips, then put it in a pan until it becomes transparent and crispy.
Then boil water for the spaghetti. Now prepare the cream by placing the yolks, pecorino, pepper, and a pinch of salt in a container.
Beat the ingredients well and add a ladle of spaghetti cooking water. To pasteurize the eggs, place the cream container on a saucepan with water and bring the yolks to a maximum temperature of 149°F to prevent coagulation.
Drain the spaghetti al dente, reserving some cooking water, add them to the pan, and sauté for a few seconds with the guanciale. Turn off the heat and add the cream, immediately stirring and adding cooking water.
Plate, sprinkle with pepper, and enjoy it immediately!
Advice
The Spaghetti Carbonara should be eaten as soon as it’s ready.
