Carbonara is one of the most famous and beloved dishes of Italian cuisine. Although it is prepared in various ways around the world, the original recipe is simple and requires only a few ingredients – but they make all the difference.
Ingredients (for 4 people):
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400 g of spaghetti
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150 g guanciale (dried pork cheeks; pancetta can also be used if you don't have guanciale)
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3 egg yolks + 1 whole egg
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80 g pecorina romana (ili parmesan)
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Freshly ground black pepper
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They are (if necessary)
<strong>Preparation: </strong>
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In a large saucepan, bring water to a boil and add just a little salt (the cheese and guanciale already provide enough saltiness).
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Cut the guanciale into thin strips and fry in a pan over medium heat until crispy and the fat has rendered. Remove from heat.
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Beat the egg yolk and egg, add grated pecorino and plenty of freshly ground pepper. You will get a creamy mixture.
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Cook the spaghetti "al dente", save some of the cooking water.
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Transfer the hot pasta to the pan with the guanciale, stir and remove from heat.
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Add the egg and cheese mixture, stir quickly and add a little pasta water if necessary to get a silky sauce.
Real carbonara is never made with cream. The secret is in the egg yolks, cheese, and pasta water.
Bonus video:
