Spaghetti alla Carbonara

A classic Roman pasta dish made with eggs, guanciale, Pecorino Romano cheese, and black pepper.

Ingrediënten

  • spaghetti
  • guanciale
  • egg yolks
  • pecorino romano cheese
  • black pepper
  • salt

Bereidingswijze

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
  2. While the pasta is cooking, dice the guanciale and cook it in a pan over medium heat until crispy. Remove the guanciale from the pan and set aside, reserving the rendered fat.
  3. In a bowl, whisk together the egg yolks, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper.
  4. Drain the spaghetti, reserving about 1 cup of the pasta water. Add the spaghetti to the pan with the reserved guanciale fat. Toss to coat.
  5. Remove the pan from the heat and quickly pour the egg yolk mixture over the spaghetti, tossing constantly to prevent the eggs from scrambling. Add a little pasta water at a time until the sauce reaches your desired consistency.
  6. Stir in the crispy guanciale and serve immediately, garnished with extra Pecorino Romano cheese and black pepper.
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