Spaghetti Carbonara
vxdaClassic Roman pasta with eggs, parmesan, and guanciale. Creamy and satisfying, perfect for an evening dinner.
Ingredients
- 400 g spaghetti
- 150 g guanciale or bacon
- 2 pcs eggs
- 2 pcs egg yolk
- 100 g grated parmesan
- 1 tsp black pepper
- 1 pinch salt
Instructions
- 1
Bring water to a boil in a large pot with salt and cook spaghetti al dente according to package instructions.
- 2
Cut guanciale into cubes and fry in a dry pan until golden brown and the fat is rendered.
- 3
In a bowl, beat whole eggs and egg yolks, add grated parmesan, pepper, and mix thoroughly.
- 4
Drain the pasta, reserving 1 cup of the cooking water.
- 5
Transfer the hot pasta to the pan with guanciale and mix.
- 6
Remove from heat, add the egg mixture and quickly mix, gradually adding pasta water until you achieve a creamy consistency.
- 7
Serve immediately, sprinkling with additional parmesan and pepper.