Spaghetti alla Carbonara is one of the most famous pasta recipes of the Roman Cuisine.
It’s made only with 5 simple ingredients*:
– spaghetti (350gr) @dececco_pasta
– guanciale (150 gr)
– black pepper
– pecorino romano (50gr)
– beaten eggs yolks (6)
That’s it! No cream, garlic, parsley, onion, milk, PLEASE!!!!
Just one exeption: we know that it’s very difficult to find guanciale, if you don’t live in Italy… so you can use pancetta instead, as we did for this recipe.
(*for 4 people)
Cut the guanciale into small pieces then simmer in a frying pan over medium heat. When ready, turn off the heat and set aside.
Whisk the Pecorino Romano with the eggs yolks, a bit of black pepper and 2 spoons of water. Stir quickly with a fork until you get a creamy sauce. Set aside.
Cook the spaghetti “al dente” then put them in the frying pan to season it properly with the fat of the guanciale.
This is the crucial moment of spaghetti carbonara: you can make a “capolavoro” or a mess….so TURN OFF THE HEAT and quickly add the eggs and pecorino cream and stir.
Pay attention to the consistency, which must be creamy, but not fluid. If you notice that it’s too liquid, add some pecorino.
Put in a plate and add more guanciale, black pepper and some pecorino Romano cheese to taste.
Your spaghetti alla carbonara are ready.
Serve immediately and buon appetito!