Pasta Carbonara

Name: Pasta Carbonara
Ingredients: 400 g spaghetti; 200 g guanciale; 4 eggs; 2 egg yolks; 80 g Pecorino Romano; 40 g Parmesan; black pepper

Classic Roman pasta with eggs, cheese, guanciale, and black pepper.

Serves 4 30 minutes

recipe italian pasta quick

Ingredients

400 g spaghetti
200 g guanciale
4 eggs
2 egg yolks
80 g Pecorino Romano
40 g Parmesan
black pepper

Cookware

large pan
bowl

Instructions

Boil the pasta

Bring a large pot of salted water to boil. Cook spaghetti until al dente, reserving 1 cup of pasta water before draining.

Cook the guanciale

Cut guanciale into small cubes and cook in a large pan over medium heat until crispy, about 8 minutes. Remove from heat.

Make the sauce

In a bowl, whisk together eggs and egg yolks with Pecorino Romano (finely grated) and Parmesan. Season with black pepper generously.

Combine

Add drained pasta to the pan with guanciale off the heat. Pour the egg mixture over, tossing quickly and adding pasta water a little at a time until you get a creamy, glossy sauce.

Serve immediately topped with extra Pecorino Romano and black pepper.