#spaghetti#carbonara#pecorino romano#guanciale#italian pasta
A traditional Italian pasta dish featuring tender spaghetti coated in a creamy sauce made from eggs, Pecorino Romano cheese, and crispy guanciale, finished with freshly cracked black pepper.
Ingredients extracted via AI
Ingredients
pastacreambaconguancialepancettapecorino romano cheese1 ks eggblack peppergarlic
Procedure generated via AI
Bring a large pot of water to a boil, add a pinch of salt, then add the spaghetti. Stir gently to prevent sticking and cook for 8 minutes.
Peel the guanciale and cut it into slices about 1 cm wide, then chop these into smaller pieces roughly half a centimeter in size.
Place the guanciale in a cold pan and cook over medium heat slowly to render the fat and crisp up the meat.
Add crushed garlic to the pan and let it infuse its aroma into the rendered fat.
Grind fresh black pepper and sift to use only the inner, spicier part, then add it to the pan.
Once the guanciale is golden and crisp, remove the garlic and turn off the heat.
In a bowl, whisk together the egg and 20 grams of Pecorino Romano cheese.
Add the drained spaghetti to the pan along with a little pasta cooking water. Toss to combine the fat and water, creating a creamy sauce.
Remove the pan from heat and quickly stir in the egg mixture, mixing thoroughly to prevent the eggs from scrambling and to create a smooth, creamy sauce.
Serve immediately, garnished with extra black pepper and a sprinkle of Pecorino Romano cheese.