Traditional Carbonara

Wed, 19 June 2024

Ingredients 

Spaghetti 320g 

Guanciale 150g 

Egg Yolks 6 medium eggs 

Grated Grana Padano 30g 

Grated Pecorino Romano 25g 

Black Pepper  

 

Cooking 

1. First, place a large pot of salty water to boil. 

1. Finely chop the guanciale, removing the rind and the side covered with spices. 

1. Grate parmesan cheese in one bowl. 

1. Grate Pecorino Romano in another bowl. 

1. Divide the egg yolks from the whites. 

1. Beat egg yolks with the cheese blend and freshly ground black pepper. 

1. Set aside. 

1. Put spaghetti to cook in the salty water. 

1. Heat a frying pan to medium-high heat. When very hot, add the guanciale; no oil is required. The guanciale will lose its own fat. 

1. After 5 minutes, the guanciale should be crispy outside. 

1. Remove it and set aside. 

1. Add a couple of ladles of the pasta water to the frying pan, creating a guanciale sauce. 

1. Drain the spaghetti and toss them into the guanciale sauce. Add some more water if 
   necessary. 

1. Remove from heat. 

1. Add the egg mixture and mix well, avoiding scrambling the eggs by cooking too much. 

1. Add some more water if necessary. 

1. Serve with grated pecorino and freshly ground black pepper. 

 

Alternative 

1. Different types of pasta can be used, such as macaroni, bucatini, or rigatoni. Whole wheat pasta is a healthier option. 

1. Asparagus, courgettes, and mushrooms are vegetarian options instead of guanciale. 

1. Prawns or mussels can be used for a fish version.