Carbonara Spaghetti

1 mins
Serves 1
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Directions

  1. 1Dice the guanciale into small cubes.
  2. 2Dice the guanciale into small cubes.
  3. 3Dice the guanciale into small cubes.
  4. 4Fry the guanciale in a pan until crispy.
  5. 5Fry the guanciale in a pan until crispy.
  6. 6Fry the guanciale in a pan until crispy.
  7. 7Grate the pecorino romano cheese.
  8. 8Grate the pecorino romano cheese.
  9. 9Grate the pecorino romano cheese.
  10. 10Crack the eggs into a bowl.
  11. 11Crack the eggs into a bowl.
  12. 12Crack the eggs into a bowl.
  13. 13Add the grated cheese and mix well.
  14. 14Add the grated cheese and mix well.
  15. 15Add the grated cheese and mix well.
  16. 16Grind the black peppercorns.
  17. 17Grind the black peppercorns.
  18. 18Grind the black peppercorns.
  19. 19Add the ground black pepper to the egg and cheese mixture.
  20. 20Add the ground black pepper to the egg and cheese mixture.
  21. 21Add the ground black pepper to the egg and cheese mixture.
  22. 22Cook the spaghetti in salted boiling water until al dente.
  23. 23Cook the spaghetti in salted boiling water until al dente.
  24. 24Cook the spaghetti in salted boiling water until al dente.
  25. 25Add the cooked spaghetti to the pan with the crispy guanciale.
  26. 26Add the cooked spaghetti to the pan with the crispy guanciale.
  27. 27Add the cooked spaghetti to the pan with the crispy guanciale.
  28. 28Pour the egg and cheese mixture over the spaghetti and toss until creamy.
  29. 29Pour the egg and cheese mixture over the spaghetti and toss until creamy.
  30. 30Pour the egg and cheese mixture over the spaghetti and toss until creamy.
  31. 31Serve immediately, garnished with extra guanciale.
  32. 32Serve immediately, garnished with extra guanciale.
  33. 33Serve immediately, garnished with extra guanciale.

Ingredients

  • 1 portion spaghetti
  • 1 portion spaghetti
  • 1 portion spaghetti
  • 100 grams guanciale
  • 100 grams guanciale
  • 100 grams guanciale
  • 100 grams pecorino romano cheese
  • 100 grams pecorino romano cheese
  • 100 grams pecorino romano cheese
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 1 teaspoon black peppercorns
  • 1 teaspoon black peppercorns
  • 1 teaspoon black peppercorns
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

knifecutting boardfrying pangraterbowlwhisklarge potwooden spoonmortar and pestleserving plate