# Spaghetti alla Carbonara

This recipe shows how to make creamy spaghetti alla carbonara, a traditional Roman dish.

- Servings: 4 servings
- Total time: 25 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 320 g Spaghetti
- 150 g Guanciale, cotenna removed, sliced and cut into strips about 1cm thick
- 6 Egg yolks (medium eggs)
- 50 g Pecorino Romano DOP
- 1 a pinch Black pepper

## Instructions

1. Bring salted water to a boil in a pot for the pasta.
2. Remove the rind from the guanciale, slice it, and cut into 1cm thick strips.
3. In a non-stick pan, brown the guanciale over medium-high heat for about 10 minutes (be careful not to burn it).
4. Meanwhile, cook the spaghetti until al dente.
5. In a bowl, whisk together the egg yolks, Pecorino Romano cheese, and black pepper until smooth.
6. Once the guanciale is cooked, remove it from the pan, leaving the cooking fat behind.
7. Add a spoonful of pasta water to the pan with the guanciale fat.
8. Drain the pasta and add it to the pan with the cooking fat.
9. Remove from heat and add the egg yolk mixture.
10. Mix quickly to combine, adding a little pasta water if needed to create a creamy consistency.
11. Add the guanciale, mix again, and serve immediately with extra Pecorino cheese and black pepper on top

## Equipment

- pot
- padella antiaderente
- ciotola
- whisk

## Source

- Original video: https://ricette.giallozafferano.it/Spaghetti-alla-Carbonara.html
- Recipe page: https://www.cliprecipe.com/recipe/2ab74fd2-0442-45c4-b090-96936dd37393
- Extracted: 2025-05-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt