A traditional Italian carbonara recipe featuring crispy guanciale, creamy pecorino, and perfectly cooked spaghetti tossed with a silky egg mixture for an authentic, rich flavor.
Ingredients extracted via AI
Ingredients
eggspecorino cheeseguancialespaghettisaltblack pepperpasta cooking water
Procedure generated via AI
Start by mixing the eggs and pecorino cheese together until well combined.
Cut the guanciale into small pieces—do not substitute with pancetta or bacon.
Place the guanciale in a pan and cook over medium heat until it becomes crispy.
Begin cooking the spaghetti in salted, boiling water, ensuring the strands remain whole and do not break.
Add some of the rendered guanciale fat, a splash of pasta cooking water, and freshly ground black pepper to the egg mixture.
In a cool pan, combine the cooked spaghetti, crispy guanciale, and the egg mixture. Stir continuously to coat the pasta without allowing the eggs to scramble.
Once everything is well mixed and creamy, drizzle a little extra sauce over the top, add more guanciale and black pepper if desired, then serve immediately.