Experience the authentic taste of Rome with this creamy and flavorful spaghetti carbonara, featuring crispy guanciale, pecorino cheese, and a peppery egg sauce for a perfectly balanced dish.
Ingredients extracted via AI
300 g spaghetti150 g guanciale4 egg200 g pecorino cheeseblack peppertable saltextra virgin olive oil
Procedure generated via AI
Fill a large pot with water and add a generous amount of coarse salt.
Bring the water to a boil and cook 300 grams of spaghettoni according to the package instructions, about 11 minutes.
Slice 150 grams of guanciale (cured pork cheek) into thin strips, removing the rind.
Place a pan on medium heat and add the guanciale while the pan is still cold.
Cook the guanciale gently, avoiding burning, until the fat renders out and the meat is crispy on the outside but tender inside.
In a bowl, crack 4 whole eggs and beat them well with a fork.
Add 200 grams of grated pecorino cheese and plenty of freshly ground black pepper, mixing until you get a creamy sauce.
Once the guanciale is ready, turn off the heat but keep the pan warm.
Drain the cooked pasta, reserving a little of the cooking water.
Add the pasta to the pan with guanciale, pour in about one tablespoon of the reserved pasta water, and mix well.