Carbonara is a Italian pasta dish originating from Rome in the region of Lazio. This recipe can varies with different types of pasta or hard cheeses being used however spaghetti and Pecorino Romano are the most common.
- 500 g Spaghetti
- 200 g Guanciale or pancetta cubed
- 4 Eggs
- 2 Egg Yolks
- 100 g Pecorino Romano finely grated
- Sea Salt
- Freshly Cracked Black Pepper
Bring a large pan of water to the boil, then generously salt. Add the spaghetti cook until al dente. When the pasta is done, reserve 200ml of pasta water, then drain.
Meanwhile as the pasta is cooking, heat a large sauté pan to medium heat. Add the guanciale and sauté for about 3-5 minutes, until slightly crisp.
While the guanciale is cooking separate 2 egg yolks in a bowl, add 4 eggs, grated pecorino and a liberal amount of freshly ground black pepper.
Next add half of the reserved pasta water to the pan and deglaze (scrap any bits of the bottom of the pan) . Toss the spaghetti into the saucepan, constantly stirring until most of the pasta water has evaporated.
Remove the pan from the heat and add the egg mixture, stirring quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little of the reserved pasta water.
Serve fresh from the pan
- Pecorino Romano can be swapped with Parmigiano reggiano or a mixture of both cheese.
- If Guanciale is not available use pancetta or bacon lardons
- Spaghetti is the usual pasta however fettuccine, linguine, bucatini or rigatoni are also used.
Calories: 1010kcalCarbohydrates: 95gProtein: 37gFat: 53gSaturated Fat: 21gTrans Fat: 1gCholesterol: 341mgSodium: 803mgPotassium: 371mgFiber: 4gSugar: 4gVitamin A: 471IUCalcium: 329mgIron: 3mg