Spaghetti Carbonara

Name: Spaghetti Carbonara
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Jowls 5.3 oz; Egg yolks (of medium eggs) 6; Pecorino Romano PDO cheese 1.75 oz; Black pepper to taste

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680

Calories per serving

Energy Kcal 680
Carbohydrates g 66.9
of which sugars g 2.9
Protein g 19.3
Fats g 37.2
of which saturated fat g 13.57
Fiber g 2.2
Cholesterol mg 383
Sodium mg 586

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4 persone
Cost: Low

PRESENTATION

Where were spaghetti carbonara born? Vicolo della Scrofa, for those who know Rome, is one of the most characteristic and symbol-rich alleys. It was in a trattoria on this street, from which the name of the alley derives, that the first carbonara was supposedly made in 1944. The most reliable story about this first course, in fact, tells of the encounter between the ingredients available to American soldiers and the creativity of a Roman chef. The result was the prototype of spaghetti carbonara: eggs, bacon (later guanciale), and cheese. Over time, the recipe evolved into the one we all know today and can enjoy at the home of genuine Roman friends, in trattorias, as well as in starred restaurants in the Capital, throughout Italy and abroad, in countless versions: with or without pepper, with one yolk per person, or the addition of at least one whole egg, with guanciale or pancetta.
The sauce for carbonara is prepared in just a few minutes, like many other Roman delicacies (think of cacio e pepe!). Just think that all you need is spiced guanciale cut into strips, a golden cream made with yolks (in our version), and plenty of freshly grated Pecorino Romano.
In its simplicity and richness of raw materials, the spaghetti carbonara recipe is closely related to two other cornerstones of genuine Italian cuisine: amatriciana and pasta alla gricia! It also winks at pasta alla zozzona, a hearty dish that combines the best basic preparations of Lazio cuisine. Take a dive into popular Rome with us and discover how to make creamy spaghetti carbonara, let us know if you like our version, and if you're curious to try other variations, also try:

Discover more delicious Carbonara recipes and elevate your cooking game!

INGREDIENTS: Spaghetti 11.3 oz (320 g); Jowls 5.3 oz (150 g); Egg yolks 6 - (of medium eggs); Pecorino Romano PDO cheese 1.75 oz (50 g); Black pepper to taste

Preparation

How to prepare Spaghetti Carbonara

To prepare spaghetti carbonara, start by putting a pot of salted water on the stove to cook the pasta. In the meantime, remove the rind from the guanciale and cut it first into slices 1 and then into strips about 3/8-inch thick 2 3. The leftover rind can be reused to flavor other dishes.

Place the pieces of guanciale in a non-stick pan 4 and brown them for about 10 minutes over medium-high heat, being careful not to burn it, or it will release a strong aroma. Meanwhile, plunge the spaghetti into the boiling water 5 and cook them al dente. In the meantime, pour the yolks into a bowl 6.

Add the Pecorino 7 and season with black pepper 8. Blend everything with a hand whisk 9 until you obtain a smooth cream.

Meanwhile, the guanciale will be cooked 10; turn off the heat and using a slotted spoon, remove it from the pan, leaving the cooking base in the pan itself 11. Transfer the guanciale to a small bowl and set it aside. Pour a ladleful of pasta water into the pan 12, along with the guanciale fat.

Drain the pasta al dente directly into the pan with the cooking base 13. Toss it briefly to flavor it 14. Remove from the heat and pour the egg and Pecorino mixture into the pan. Mix quickly to combine 15.

To make it creamy, if needed, you can add a little pasta cooking water. Add the guanciale 16, mix one last time 17, and serve the spaghetti carbonara immediately, adding more Pecorino on top and a pinch of black pepper 18.

Storage

We recommend consuming spaghetti carbonara immediately.

Advice

The guanciale should not be overcooked, or it may release a bitter taste. Also, it's best to add the guanciale only at the end to maintain its crunchiness.

To avoid the scrambled egg effect, it's important to add the yolk mixture only with the heat off. Stirring is an important step; you need to mix until the cream thickens. You can adjust the consistency by adding pasta cooking water.

You can use half Pecorino and half Parmesan for a milder version.

For the translation of some texts, artificial intelligence tools may have been used.

Spaghetti Carbonara

PRESENTATION

How to prepare Spaghetti Carbonara

Storage

Advice

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