Spaghetti carbonara

Fast Recipes Pasta

Servings

Preperation

2 minutes

Cooking

7 minutes

Waiting

Ingredients

300 g spaghetti (No. 5) 4 egg yolks 100 g grated Parmesan Reggiano 100 g grated Pecorino Romano 200 g Guanciale or pancetta, cut into strips Salt Pepper

Start by heating a pan over medium-high heat. Add the guanciale and sauté until it releases its fat and turns golden. Remove from heat and set aside.

Boil the spaghetti in well-salted water. Meanwhile, in a bowl, mix the grated Parmesan, Pecorino, and egg yolks until smooth.

Pour 200 ml of pasta water into the egg mixture and stir well until creamy. Add freshly ground pepper.

Drain the spaghetti and return it to the same pot (off the heat). Add the egg mixture and mix until everything is well combined (the pasta should be hot for the eggs to cook properly).

Serve with freshly ground pepper and extra grated Parmesan.

See more recipes:

Fast Recipes

Spaghetti carbonara

Servings

Preperation

Cooking

Waiting

Ingredients

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Spaghetti carbonara

Servings

Preperation

Cooking

Waiting

Ingredients

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Pasta with spicy feta sauce

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Spaghetti al limone with pangrattato

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