Original spaghetti carbonara

Preparation: 15 min.

Cooking time: 15 min.

Total: 30 min.

Difficulty: Medium

Pasta type: spaghetti, rigatoni

Origin: Rome, Lazio, Italy

The real carbonara from Rome: with guanciale, pecorino, fresh eggs and black pepper. Similar to Cacio e Pepe and Gricia, carbonara is known for its simplicity and unique taste. The main ingredients are spaghetti, guanciale or pancetta, eggs, Pecorino Romano cheese and black pepper. Although there are many variations, the authenticity of this dish remains unsurpassed. Once tried, it is sure to become a permanent part of your culinary repertoire.

Similar recipes are:
Fettuccine Alfredo
Pasta alla Gricia
Cacioe pepe

Ingredients


For 2 persons


200 g pasta (spaghetti)

120 g Pecorino Romano (optionally mix with Parmesan)

120 g guanciale

1 egg + 2 egg yolks

5 g salt

5 g black pepper

1.5 liters of water

Video instructions


Picture guide


Remove the skin from the guanciale and cut it into slices 1.5 to 2 cm wide 1. Cut the slices lengthwise and widthwise at 1.5 to 2 cm intervals 2 to obtain even cubes 3. Also make sure that the cubes have a balanced ratio between fat and meat.

Fry the guanciale for 5 to 10 minutes over a medium-low heat, “4until golden brown 5. Spread the guanciale out on kitchen paper. This will make it particularly crispy 6.

Bring 1.5 liters of water 7 together with 5 grams of salt to a boil 8 and cook the pasta for two minutes less than indicated on the packet 9.

Place the eggs and egg yolks in a small bowl 10 and whisk them together with a fork 11. Grind in fresh black pepper and mix it into 12.

Gradually add finely grated pecorino 13 and mix it in, 14 until a firm cheese mass is formed 15.

Add the pasta to the pan with the guanciale fat about 2 minutes before the end of the cooking time and switch to a low to medium heat 16. Pour in a cup of pasta water 17 and mix thoroughly 18.

Switch off the stove, remove the pan 19 and place it on the saucepan with hot pasta water, 20 to obtain an even heat supply 21. For the next step, it is essential that the pan does not get too hot!

Add the cheese mixture to the pasta 22 together with some pasta water and 23 mix thoroughly to create a creamy sauce 24. The creaminess of the sauce can easily be improved with a little more pasta water.

As soon as the sauce is creamy, add the guanciale 25 and mix it in. 26 swirl the pan one last time and prepare yourself for a delicious treat! 27

Did you like it? Make a note of the instructions on Pinterest or share them with friends!

Do you love pasta as much as we do? Discover a range of pasta dishes, from Italian classics to the simple original recipe for carbonara!

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