Spaghetti Carbonara
A traditional Italian classic originating from the Lazio region around Rome. This authentic dish is naturally nut-free and provides a high-protein meal from the fresh egg yolks and cured pork. It features a rich, savory flavor profile balanced by a creamy, velvety texture and sharp, peppery notes. Pairs perfectly with a crisp Italian dry white wine for a sophisticated yet effortless weekend dinner.
Ingredients
Ingredients
Method
Preparation
Boil a large pot of salted water to cook the pasta.
Remove the rind from the guanciale and slice it into thick strips of about 1cm.
Sauté the guanciale pieces in a non-stick frying pan over medium-high heat for 10 minutes until golden and crispy.
Cooking & Assembly
Cook the spaghetti in the boiling water until al dente.
Whisk the egg yolks, grated Pecorino Romano, and black pepper together in a bowl until a smooth, thick paste forms.
Remove the crispy guanciale from the frying pan and set aside, leaving the rendered fat inside.
Pour a ladle of starchy pasta water into the pan with the fat, then drain the pasta and add it directly to the pan to coat.
Remove the pan completely from the heat source, pour in the egg and cheese mixture, and stir rapidly to emulsify into a velvety sauce.
Fold in the crispy guanciale and serve immediately with an extra dusting of Pecorino Romano and black pepper.
Chef's Notes
Serve immediately to maintain the creamy consistency of the sauce and the crispness of the guanciale. Avoid adding the egg mixture over direct heat to prevent scrambling.