Original spaghetti carbonara

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
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, “4“until 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“
