The Original Creamy Carbonara
Carbonara is one of the most iconic dishes of Italy. Every Italian restaurant abroad has carbonara on the menu, and rightly so—with its creamy texture and smoky flavor, it’s a real joy. If you want to learn how to prepare the authentic Pasta alla Carbonara, keep on reading!
Ingredients
- 11 oz spaghetti (320 g)
- 5 oz guanciale (150 g)
- 1 oz grated pecorino cheese (30 g)
- 5 eggs
- Pepper
- Salt
Instructions
- Heat up your pasta water. Cut the guanciale in cubes and grate your cheese.
- Add the guanciale to a pan and cook until crispy and golden, then turn off the heat and set the pan aside.
- In a bowl, whisk together four yolks, one whole egg, pecorino cheese, and a generous pinch of black pepper. Set aside.
- Once the pasta water is boiling, add the salt and then the pasta. When the pasta is almost ready add two tablespoons of water to the bowl where you mixed the eggs with the cheese, and mix well.
- Once the pasta is ready, drain it, add it to the pan with the guanciale and mix well. Add the egg mixed with cheese and some cooking pasta, until your pasta will have the perfect creamy texture.
- Serve your creamy carbonara pasta, add a drizzle of pepper on top and enjoy!