Can You Feed 10 People with JUST ONE SPAGHETTI alla CARBONARA Recipe?

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is a leaner option, while bacon is more widely available.

pecorino cheese

🥗Healthier: parmesan cheese

💰Cheaper: grana padano

Parmesan offers a similar flavor profile at a lower cost.

Remove the skin from the guanciale, being careful not to remove too much meat or fat.

Trim excess pepper from the guanciale if desired.

Cut the guanciale into strips for even cooking.

Place the guanciale in a large skillet without oil to allow the fat to render.

Heat the skillet over medium-low heat and stir the guanciale every 3-4 minutes for about 10 minutes until crispy.

In a large bowl, add 10 egg yolks and 1 whole egg, then beat them until creamy and runny.

Gradually mix in half of the grated Pecorino cheese into the egg mixture.

Continue to beat the egg mixture until it reaches a creamy consistency.

Once the guanciale is crispy, pour half of the rendered fat into the egg mixture and quickly stir to combine, cooking the eggs slightly with the heat of the fat.

Cook the spaghetti in a large pot of boiling salted water until al dente, about 8-10 minutes.

Reserve some pasta water before draining the spaghetti.

Add the drained spaghetti to the skillet with the guanciale and toss to combine.

Quickly pour the egg and cheese mixture over the hot pasta, tossing to create a creamy sauce, adding reserved pasta water as needed to adjust the consistency.

Season generously with black pepper and additional Pecorino cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens