Pasta Carbonara

Indulge in the creamy richness of Pasta Carbonara, where al dente spaghetti meets crispy guanciale and a velvety egg sauce. This classic Italian dish is perfect for a cozy weeknight dinner or a special gathering with friends.

• 400 grams spaghetti
• 150 grams guanciale
• 3 large eggs
• 100 grams Parmesan cheese
• 50 grams Pecorino Romano cheese
• to taste grams black pepper
• to taste grams salt

Method

1. 1

   Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.

2. 2

   While the pasta cooks, cut the guanciale into small strips or cubes and cook it in a large skillet over medium heat until crispy, about 5-7 minutes.

3. 3

   In a bowl, whisk together the eggs, grated Parmesan, grated Pecorino Romano, and a generous amount of black pepper until well combined.

4. 4

   Once the pasta is done, reserve about 1 cup of the pasta cooking water and then drain the pasta.

5. 5

   Add the hot pasta directly to the skillet with the crispy guanciale, tossing to combine and allowing the heat to slightly cool.

6. 6

   Remove the skillet from the heat and quickly pour in the egg and cheese mixture, stirring vigorously to create a creamy sauce. If needed, add reserved pasta water a little at a time until you reach the desired consistency.

7. 7

   Serve immediately with extra grated cheese and freshly cracked black pepper on top.