Classic Spaghetti Carbonara with Pancetta and Guanciale

Name: Classic Spaghetti Carbonara with Pancetta and Guanciale
Ingredients: 2 egg yolk; 2 egg; 113 g pancetta; 113 g guanciale; 1 onion; 0.5 Šálka fresh parsley; 1.5 PL garlic; parmesan cheese; pecorino romano cheese; black pepper; pasta; salt

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This traditional spaghetti carbonara combines crispy guanciale and pancetta with a creamy egg and cheese sauce, perfectly seasoned with black pepper and fresh parsley. Rich and satisfying, this authentic Italian dish is quick to prepare and bursting with flavor.

Ingredients extracted via AI

2 egg yolk2 egg113 g pancetta113 g guanciale1 onion0.5 Šálka fresh parsley1.5 PL garlicparmesan cheesepecorino romano cheeseblack pepperpastasalt

Procedure generated via AI

Finely dice half of a yellow onion and set it aside for later.
Cut the guanciale (or pancetta/thick bacon) into small pieces—use about 4 to 6 ounces of guanciale and 4 ounces of pancetta.
Chop the bacon into pieces that will release fat and add flavor during cooking.
In a bowl, whisk together 2 egg yolks and 2 whole eggs until smooth and creamy to form the base of the sauce.
Grate pecorino romano cheese (or parmesan if you don't have pecorino) and add it to the eggs.
Chop about half a cup of fresh parsley.
Whisk the eggs and cheese together until well blended, creating the sauce base.
Bring a large pot of salted water to a boil and cook the pasta according to package instructions, using thin spaghetti or linguine.
Over medium-low heat, slowly fry the guanciale and pancetta until they release their fat and develop a crispy, flavorful base.
Remove the cooked meat with a slotted spoon, leaving the rendered fat in the pan.