How to Make SPAGHETTI alla CARBONARA Like a Roman (Best Recipe on Youtube)

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan is lower in fat and Grana Padano is often less expensive.

guanciale

🥗Healthier: bacon

💰Cheaper: pancetta

Bacon is more widely available and pancetta is a budget-friendly alternative.

Start by explaining the evolution of carbonara and the personal touch added to the recipe.

Choose spaghetti as the pasta, noting that thick round spaghetti or spaghetto cuadrato is preferred.

Measure out 300 grams of spaghetti for three people, which is 100 grams per person.

Select 200 grams of guanciale, emphasizing that it should be sourced from a local butcher.

Use 4 eggs: 3 egg yolks and 1 whole egg, explaining the ratio of eggs to pasta.

Grate 90 grams of Pecorino Romano cheese, noting that at least 30 grams should be used per 100 grams of pasta.

Place a pan on medium-low heat and add the guanciale to cook gently until crispy, about 5 minutes.

While the guanciale cooks, fill a large pot with water and add half a tablespoon of sea salt.

Bring the water to a boil and add the spaghetti, cooking for 13 minutes until al dente.

Once the guanciale is crispy, remove it from the pan and set it aside, leaving the oil in the pan.

Check the spaghetti for doneness and then drain, reserving some pasta water.

Add the drained spaghetti to the pan with the guanciale oil, mixing to absorb the oil.

Prepare the sauce by whisking together the 3 egg yolks, 1 whole egg, black pepper, and grated Pecorino Romano until creamy.

Add the egg mixture to the pasta off the heat, tossing quickly to combine and create a creamy sauce.

Add reserved pasta water as needed to adjust the consistency of the sauce.

Serve the carbonara immediately, garnished with additional Pecorino Romano cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens