Spaghetti Carbonara - Chef in Italy shares Recipe

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.

Cut guanciale into strips.

Place guanciale in a non-stick frying pan without adding oil.

Cook guanciale slowly to render fat.

Boil water in a large pot and add salt.

Cook spaghetti for 14 minutes until al dente.

Grate Pecorino Romano and Parmesan cheese into a bowl.

Separate egg yolks from egg whites, using four yolks.

Mix egg yolks with grated cheese.

Drain some of the fat from the guanciale but keep it for emulsification.

Add the cooked spaghetti to the pan with guanciale.

Add the egg and cheese mixture to the spaghetti off the heat to avoid scrambling the eggs.

Adjust with pasta water to achieve a creamy texture.

Serve immediately with crispy guanciale on top and freshly cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens