spaghetti alla carbonara - storia + ricetta guidata

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta offers a similar flavor profile, while bacon is more accessible.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast provides a cheesy flavor without dairy.

Pecorino Romano cheese

🥗Healthier: feta cheese

💰Cheaper: grated hard cheese

Feta can mimic the salty tang of Pecorino at a lower price.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

Boil water in a large pot and add salt until it tastes like the sea.

Cook spaghetti in boiling water until al dente, about 8-10 minutes.

While pasta cooks, heat olive oil in a pan over medium heat until shimmering.

Add guanciale to the pan and sauté until crispy, about 4-5 minutes.

Remove the pan from heat and let it cool slightly to avoid scrambling the eggs.

In a bowl, whisk together eggs, grated Parmesan, and Pecorino Romano cheese until smooth.

Once spaghetti is cooked, reserve a cup of pasta water and drain the rest.

Add hot spaghetti to the pan with guanciale and mix well.

Pour the egg and cheese mixture over the pasta and toss quickly to combine.

Add reserved pasta water a little at a time until creamy, about 1/4 cup.

Season generously with black pepper to taste.

Serve immediately, garnished with extra cheese if desired.

Cooking Techniques

Spice Level:

Allergens