Spaghetti alla Carbonara
Al dente long pasta coated in a creamy sauce made of egg yolks, Pecorino Romano cheese, black pepper, and crispy guanciale.
25 min
Medium
Italiana
2 servings
The story behind
Carbonara is a pillar of Roman cuisine that celebrates simplicity and technique. The secret of this recipe is the emulsion of cheese with egg and pasta water, creating creaminess without the need for heavy cream. Presented in a white bowl with an extra touch of pepper and cheese, it offers a professional and clean aesthetic that highlights the dish's silky texture.
Instructions
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1Cook the pasta in salted water until al dente.
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2Meanwhile, sauté the guanciale in a pan until golden and crispy.
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3In a bowl, whisk the egg yolks with the grated cheese and a generous amount of black pepper.
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4Drain the pasta and add it to the pan with the guanciale (off the heat).
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5Pour in the egg and cheese mixture, adding a splash of pasta cooking water, and toss quickly to create a creamy, silky sauce without scrambling the eggs.
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