SPAGHETTI ALLA CARBONARA - i segreti della perfetta carbonara

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.

Boil water in a large pot and add salt until it resembles seawater.

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

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

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

Whisk together egg yolks and grated pecorino romano cheese in a bowl until smooth.

Remove the skillet from heat once guanciale is crispy.

Drain spaghetti, reserving some pasta water, and add it to the skillet with guanciale.

Quickly pour the egg yolk and cheese mixture over the hot pasta, tossing to combine.

Add reserved pasta water as needed to create a creamy sauce.

Season generously with freshly cracked black pepper and additional cheese if desired.

Serve immediately, garnished with extra cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens