Spaghetti Alla Carbonara
This traditional spaghetti alla carbonara uses guanciale, eggs, and Pecorino-Romano cheese for an authentic Italian meal everyone loves.
Marthinus StrydomThe Story
Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe. Top with extra Pecorino-Romano cheese, salt, and pepper. Note there's no cream.
More about Italy
Italy is one of those countries about which you probably have quite a number of preconceptions before you have put one foot into the country. A country of olive oil and mafia, pasta, wine and sunshine, roman ruins and renaissance palaces, Italy has a lot to offer its visitors. Although some of these images are appealing, it would be a shame if that was the only thing you come away with. Italy is certainly much more complex and interesting than that.
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Ingredients
Method
- Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- While the pasta is cooking, whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well.
- Warm up the guanciale.
- Stir in guanciale with the egg and cheese mixture. Add spaghetti and toss until evenly coated.
- Sprinkle chopped parsley and season with black pepper.
- Serve with extra cheese on the side.
