Ricetta Spaghetti alla Carbonara dello Chef Carra | Divella

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta and bacon are more accessible substitutes, though they alter the flavor.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan and Grana Padano offer a similar texture and flavor at a lower cost.

Prepare the ingredients: spaghetti, guanciale, Pecorino Romano cheese, 2 egg yolks, and 1 whole egg.

Boil water and cook spaghetti for 9 to 11 minutes until al dente.

In a cold skillet, add guanciale without oil, as it is rich in fat.

As guanciale cooks, it releases fat which will be used for the sauce.

In a bowl, create a mixture (pastella) with the egg yolks, whole egg, and grated Pecorino Romano cheese, adding black pepper.

Once the guanciale is crispy and has released fat, add a bit of reserved pasta water to the skillet.

Add the cooked spaghetti to the skillet with guanciale and mix it with the fat.

When the pasta has absorbed some liquid, remove the skillet from heat and add the egg and cheese mixture, stirring quickly to create a creamy sauce.

Ensure to incorporate air into the mixture while stirring to achieve the desired creaminess.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens