PASTA ALLA CARBONARA - TUTORIAL- Ricetta di Chef Max Mariola

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is more widely available and bacon is often less expensive.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan offers a similar flavor profile at a lower price.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and neutral in flavor.

spaghetti

🥗Healthier: whole wheat spaghetti

💰Cheaper: penne

Whole wheat adds fiber, while penne is often less costly.

Boil water in a large pot and add salt.

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

While pasta cooks, heat olive oil in a skillet over medium heat.

Add guanciale to the skillet and cook until crispy, 4-5 minutes.

Remove skillet from heat and let cool slightly.

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

Add cooked spaghetti to the skillet with guanciale, tossing to combine.

Pour egg and cheese mixture over spaghetti, stirring quickly to create a creamy sauce.

Season with freshly cracked black pepper to taste.

If needed, add a splash of pasta water to loosen the sauce.

Serve immediately, garnished with extra cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens