Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Spaghetti alla Carbonara

4

20 min

Spaghetti alla Carbonara

Spaghetti alla Carbonara Photo 1

Category

Pasta Recipes

Time

20 min

Serving

4 persons

Calories

764

Rating

4.00★ (99)

Cuisine

Italian
Author: Victoria Buriak
Carbonara is made with guanciale (cured pork), eggs, Pecorino Romano cheese, spaghetti pasta, and lots of black pepper. Italians don't add extra ingredients like cream, milk, garlic, or onions. Try this recipe if you want to make an authentic, creamy carbonara that comes straight from Italy, where I live. Buon appetito!

Ingredients

  • olive oil: 2 tsp
  • guanciale (cured pork cheek): 1 pound (diced)
  • spaghetti: 1 pack (16 ounce pack)
  • eggs: 3 piece
  • Pecorino Romano cheese: 10 Tbsp (divided, grated)
  • salt and freshly ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Spaghetti alla Carbonara Photo 2 1
Spaghetti alla Carbonara Photo 3 2
Spaghetti alla Carbonara Photo 4 3
Spaghetti alla Carbonara Photo 5 4
Spaghetti alla Carbonara Photo 6 5
  1. Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels. Dotdash Meredith Food Studios
    Spaghetti alla Carbonara Photo 2
  2. Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes. Dotdash Meredith Food Studios
    Spaghetti alla Carbonara Photo 3
  3. Whisk eggs, 1/2 of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Dotdash Meredith Food Studios
    Spaghetti alla Carbonara Photo 4
  4. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Dotdash Meredith Food Studios
    Spaghetti alla Carbonara Photo 5
  5. Top with remaining Pecorino Romano cheese and more black pepper. DOTDASH MEREDITH FOOD STUDIOS 
    Spaghetti alla Carbonara Photo 6

How did you like this article?

You may also like