spaghetti carbonara
Everyone falls in love with Spaghetti Carbonara as it is delicious, flavorful, and very easy to make.
Servings: 4 people
Ingredients
- 1 lb spaghetti Barilla, De Cecco, or Rummo
- ½ cup guanciale pancetta or thick sliced bacon as alternative
- 4 egg yolks
- 1 egg
- ⅔ cup Pecorino Romano cheese parmigiano cheese as alternative
- 1 tsp peppercorn grated
Instructions
- Toast the peppercorns in a pan over medium heat. Stir them to keep from burning. Allow to cool down and coarsely crush them in a mortar or use a pepper mill.
- Slice the guanciale into thin stripes and quickly brown them in the same pan you have toasted the pepper. (Personally, I do not like to dice it.) Do not overcook, so remove the pan from the heat and let stand.
- Set aside some of the fat, which has been released.
- Beat the eggs in a large bowl, stir in half the Pecorino, the peppercorns, and the fat from the pork. Season to taste.
- Cook the pasta until al dente in plenty of salted boiling water according to the package instructions. Drain it and save a scoop of pasta cooking liquid.
- Drain the pasta and put it into the bowl with the egg; add a splash of pasta cooking liquid and toss well. Be careful not to add too much water; otherwise, the carbonara will get too liquidy.
- Add the guanciale, the remaining Pecorino, and more water, if needed, to the creamy, smooth sauce.
- Enjoy!
Nutrition
Calories: 352kcal | Carbohydrates: 1g | Protein: 13g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 285mg | Sodium: 481mg | Potassium: 49mg | Sugar: 0.3g | Vitamin A: 388IU | Calcium: 207mg | Iron: 1mg