Pasta alla Carbonara Come Farla alla Perfezione

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.

Prepare the ingredients for three servings: 3 egg yolks, 60 grams of egg yolks, and 90 grams of Pecorino Romano cheese.

Place guanciale in a skillet over medium heat without adding oil, allowing it to release its fat.

Cook the guanciale until it is soft and has released its fat, about 4-5 minutes.

Remove some of the guanciale to keep it soft, and set aside for garnishing later.

In a bowl, mix together the egg yolks and Pecorino Romano cheese to create a creamy mixture.

Boil salted water in a large pot and add spaghetti, cooking for 12 minutes.

When the spaghetti has 7 minutes left to cook, transfer it to the skillet with the guanciale to finish cooking together.

Add a little pasta cooking water to the skillet to help create a creamy sauce, being careful not to add too much.

Remove the skillet from the heat to prevent the egg yolks from scrambling when added.

Quickly add the egg yolk and cheese mixture to the pasta, stirring to create a creamy sauce.

Serve immediately, garnished with the reserved crispy guanciale.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens