Spaghetti alla Carbonara Romana
Authentic carbonara recipe made the way the Romans do it. Simple, creamy and delicious
Ingredients
- 100 g Guanciale (sliced)
- 2 large egg yolk
- 1 tsp black pepper
- 60 g pecorino cheese (grated)
- 180 g spaghetti
Instructions
- Place a large pot of water with salt over high heat. Bring to a boil and toss in the spaghetti to cook for 8 minutes.
- Place the egg yolk in a small bowl, add the black pepper, half the pecorino cheese and 1 tablespoon of water. Whisk into a creamy consistency and set aside to use later.
- In the meantime, a couple of minutes before the pasta is cooked; place a pan over medium heat, toss in the guanciale and cook for 2 minutes until they're golden brown.
- Once the pasta is cooked, turn the heat off from the pan of guanciale, then take the pasta from the boiling water and transfer it into the pan.
- Pour the creamy egg yolk mixture into the pan and mix until it is all incorporated. Also, add a tablespoon of pasta water. Toss together and serve immediately. Top with the rest of the pecorino and some black pepper
Video
Notes
Adding water to the egg-cream mixture prevents it from scrambling. Removing the pan from the heat before adding the egg is also important.
Nutrition
Calories: 864kcalCarbohydrates: 70gProtein: 29gFat: 51gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 268mgSodium: 802mgPotassium: 258mgFiber: 3gSugar: 3gVitamin A: 375IUCalcium: 364mgIron: 2mg
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