Experience the rich, authentic flavors of Italy with Gennaro Contaldo’s traditional spaghetti carbonara, featuring crispy guanciale, creamy Pecorino Romano, and perfectly cooked pasta, all combined into a smooth, sauce-free delight.
Ingredients extracted via AI
200 g pastasaltguanciale3 egg yolk40 g pecorino cheeseblack pepperpasta water
Procedure generated via AI
Bring a pot of water to a boil, add salt, and cook the pasta.
Cook 200 g of pasta al dente according to package instructions, taking off about 3 minutes early (for example, if the package says 8 minutes, cook for 5 minutes).
Cut the guanciale (cured pork cheek) into small cubes.
Gently fry the guanciale in a pan until it releases its fat and turns crispy, being careful not to burn it.
Separate 3 egg yolks and grate approximately 40 g of Pecorino Romano cheese.
In a bowl, combine the egg yolks with the grated Pecorino cheese.
Remove the pan with guanciale from the heat and add a little of the reserved pasta water to create a creamy sauce.
Let the mixture cool slightly to prevent the egg yolks from scrambling and turning into an omelette.
Add the cooked pasta to the pan with the guanciale and stir through the creamy egg and cheese mixture.
Mix thoroughly to form a smooth, creamy carbonara sauce without any cream.