Traditional Carbonara Recipe
Calling out all pasta lovers. Spaghetti carbonara is one of the most iconic dishes of Italian cuisine. Everyone knows how to prepare it, and every Italian is sure to have the perfect recipe. But what secrets will ever hide behind one of the most exported – and disputed – Italian dishes in the world? This is the authentic carbonara recipe, the only Italian-style carbonara!
Happy cooking, and remember at its best, food is a journey.
Ingredients ( 4 servings)
Spaghetti 320 g
Guanciale 150 g
Egg yolks 6 medium
Pecorino Romano cheese 50 g
Black pepper to taste
Preparation
1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. (Time indicated on the package).
2. Meanwhile, slowly cook the guanciale in a large pan over low heat. Make sure the fat from the pork is fully rendered (if not, the sauce will not come together correctly). Careful not to burn it, or it will smell too strong. Remove the pan from the heat when done.
3. In a separate bowl, beat the egg and yolks until combined. Add the grated cheese and black pepper. (Add a tablespoon of the cooking water to dilute the mixture and stir).
4. When the pasta is al dente, drain it directly into the pan with the guanciale and stir it briefly to season it.
5. Remove from heat and pour the mixture of eggs and pecorino cheese into the pan. Mix quickly to combine.
6. If necessary, you can add a little cooking water to your pasta to make it very creamy.
Serve spaghetti carbonara immediately with the remaining pecorino cheese and ground black pepper on top.
7. Take your cooking to the next level and explore Latzio’s selective collection of handmade serving ware.
Buon appetito!