Spaghetti alla Carbonara
Pasta and Pizza • Italian
Description
Guanciale can also be replaced with pancetta.
Ingredients
- Guanciale 0 oz
- Spaghetti 10 oz
- Grated Pecorino Pepato Cheese 0 oz
- Grated Pecorino Pepato Cheese 0 oz
- Olive Oil 2 tablespoons
- Chicken Egg 2 pieces
- Garlic 1 clove
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Add the spaghetti to boiling water and cook until al dente.
Step 2
Crush the garlic with the flat side of a knife and sauté it in olive oil until golden brown. Then remove the garlic (it will not be needed anymore) and in the remaining oil, sauté the finely chopped guanciale with a pinch of black pepper.
Step 3
Beat the eggs until smooth, mixing them with black pepper, grated Parmesan, and Pecorino Romano.
Step 4
Drain the spaghetti and transfer it to the pan with guanciale, add a little of the cooking water, the egg and cheese mixture, and mix everything thoroughly. Serve the pasta immediately, sprinkled with grated Parmesan and Pecorino Romano.
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