Spaghetti Carbonara Recipe (Spaghetti alla Carbonara)

 

This recipe describes how to easily prepare the authentic spaghetti carbonara (or spaghetti alla carbonara), like they do in Italy. Such delicious pasta dish! It is not surprising that is among the pasta dishes most ordered in the world. Remember that true carbonara has no cream. It is the egg with a little cooking water that give it that creamy texture. And you, have you tried the authentic spaghetti carbonara? You prefer them with eggs or with cream? Do you usually give them a little touch of garlic? If you want to share your thoughts with me and the readers of the blog, please leave a message below in the comments section, we’ll probably share delicious ideas and good advices 🙂

Spaghetti Carbonara Recipe (Spaghetti alla Carbonara)

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Serves: 4 Time: 30 m Difficulty: Easy

Ingredients

• 400 g of spaghetti
• 150 g of guanciale* or smoked pancetta*
• 100 g of grated pecorino cheese
• 4 egg yolks
• 1 garlic clove
• Freshly ground black pepper
• Olive oil
• Salt

Directions

1. In a large saucepan, heat 3 liters of water.
2. When the water begins to boil add 1 tablespoon of salt.
3. When the water boils again, add the spaghetti and cook al dente. The time required is usually indicated on the package.
4. Cut the pancetta or guanciale into small pieces.
5. Heat a skillet over medium heat with a tablespoon of olive oil.
6. When the pan is hot, fry the garlic clove, peeled and crushed.
7. When the garlic is browned, remove it and add the pancetta or guanciale and brown. Reserve on paper towels.
8. Meanwhile, mix the egg yolks with the grated pecorino cheese and add freshly ground black pepper to taste.
9. Add the pancetta or guanciale also the egg. Leave some for decoration
10. When the spaghetti are al dente, drain them and reserve a little of the cooking water.
11. Toss the pasta with the sauce. If it is too thick, add a dash of cooking water.
12. It is done. Serve the spaghetti carbonara immediately. Garnish each plate with the pancetta or guanciale you have reserved, some more freshly ground black pepper and sprinkle some more pecorino cheese. Enjoy!

Hints, Tips, and Tricks

• (*)  You can use bacon instead of pancetta or guanciale.
• You can use other types of pasta, such astagliatelle, linguini, penne or fusilli.
• Remember to always reserve some of the pasta cooking water to add a little to the sauce.
• Egg whites can keep in the freezer for another use.
• If you use cream for cooking, you make a carbonara ricca, which is not the classic Italian recipe for pasta alla carbonara.

 

Categories: easy recipe pasta recipe

Tags: bacon espaguetis guanciale huevo italiana panceta pecorino