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Spaghetti Carbonara
20 mins
Ingredients
- spaghetti
— 400 g
- guanciale
— 150 g
(diced)
- eggs
— 3
- pecorino romano
— 80 g
(finely grated)
- black pepper
— 1 tsp
(freshly ground)
Method
- Bring a large pot of well-salted water to the boil and cook the spaghetti until al dente.
- Fry the guanciale in a dry pan until crisp and the fat has rendered out.
- Whisk the eggs with the grated pecorino and a generous amount of black pepper.
- Drain the pasta, reserving a cup of the starchy water. Toss the hot pasta with the guanciale off the heat.
- Pour in the egg mixture, stirring constantly, and loosen with pasta water until glossy and creamy. Serve immediately with extra pecorino.
work fast, off the heat, so the eggs do not scramble
Source (.cook)
>> title: Spaghetti Carbonara
>> tags: italian, pasta, weeknight
>> time required: 20 mins
@spaghetti{400 g}
@guanciale{150 g}(diced)
@eggs{3}
@pecorino romano{80 g}(finely grated)
@black pepper{1 tsp}(freshly ground)
Bring a large pot of well-salted water to the boil and cook the spaghetti until al dente.
Fry the guanciale in a dry pan until crisp and the fat has rendered out.
Whisk the eggs with the grated pecorino and a generous amount of black pepper.
Drain the pasta, reserving a cup of the starchy water. Toss the hot pasta with the guanciale off the heat.
Pour in the egg mixture, stirring constantly, and loosen with pasta water until glossy and creamy. -- work fast, off the heat, so the eggs do not scramble
Serve immediately with extra pecorino.
