Classic Spaghetti Carbonara Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
350 g spaghetti
→ Meat
02 -
200 g guanciale, cut into small pieces
→ Dairy
03 -
4 eggs
04 -
100 g Pecorino Romano cheese, grated
→ Seasoning
05 -
Ground black pepper, to taste
06 -
Salt, as needed
# Instructions:
01 -
Fill a large pot with water, add salt, and bring to a rolling boil.
02 -
In a skillet over medium heat, cook the guanciale for 2–3 minutes until golden and crispy. Remove from heat and set aside.
03 -
In a bowl, whisk together eggs and grated Pecorino Romano cheese until the mixture is smooth and creamy. Add freshly ground black pepper to taste.
04 -
Add spaghetti to the boiling water and cook until al dente, following package instructions.
05 -
Reserve a ladle of pasta cooking water, then drain the spaghetti thoroughly.
06 -
Add drained spaghetti to the skillet with the guanciale. Toss over high heat to coat the pasta in rendered fat and combine evenly.
07 -
Remove skillet from heat. Immediately add the egg and cheese mixture, tossing vigorously to form a creamy sauce. Gradually add some reserved pasta water if needed to adjust sauce consistency.
08 -
Plate immediately, garnishing with additional Pecorino Romano and more freshly ground black pepper to taste.
# Notes:
01 -
For optimal creaminess, ensure the skillet is off the heat before adding the egg and cheese mixture to prevent scrambling.