# Spaghetti Carbonara

This recipe is for Spaghetti Carbonara made with Pecorino Romano, Parmigiano-Reggiano, Guanciale, eggs and pasta water.

- Total time: 3 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 2 pieces Pecorino Romano
- 1 piece 3 year old Parmigiano-Reggiano
- 2 pieces egg yolks
- 1 piece Guanciale
- 1 box spaghetti
- 1 cracked pepper
- 1 portion pasta water

## Instructions

1. Cut the hard skin of the Guanciale and cut it into small pieces.
2. Render down the Guanciale in a cold pan with no oil on medium heat.
3. Separate the egg yolks from the egg whites.
4. Grate Pecorino Romano and 3 year old Parmigiano-Reggiano cheese.
5. In a bowl, mix the grated cheese, cracked pepper and egg yolks.
6. Remove the crispy Guanciale from the pan and set aside.
7. Add some reserved pasta water to the cheese and egg mixture and whisk until well tempered.
8. Pour some Guanciale fat into the mixture.
9. Add the cooked spaghetti to the cheese and egg mixture.
10. Toss until well combined, ensuring no egg clumps are present.
11. Serve, topping with extra crispy Guanciale and Pecorino Romano.

## Equipment

- knife
- cutting board
- frying pan
- whisk
- grater

## Source

- Original video: https://www.youtube.com/watch?v=BpDGa1Bo8HM
- Recipe page: https://www.cliprecipe.com/recipe/51712b12-f404-4792-a6a6-88cf4b7d2692
- Extracted: 2025-04-16

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