Spaghetti alla Carbonara

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 diced guanciale in a pan until crispy.
  5. 5Fry the diced guanciale in a pan until crispy.
  6. 6Fry the diced 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. 10In a bowl, mix the grated Pecorino Romano with the egg yolks and the whole egg.
  11. 11In a bowl, mix the grated Pecorino Romano with the egg yolks and the whole egg.
  12. 12In a bowl, mix the grated Pecorino Romano with the egg yolks and the whole egg.
  13. 13Add freshly ground black pepper to the egg and cheese mix.
  14. 14Add freshly ground black pepper to the egg and cheese mix.
  15. 15Add freshly ground black pepper to the egg and cheese mix.
  16. 16Cook spaghetti until al dente.
  17. 17Cook spaghetti until al dente.
  18. 18Cook spaghetti until al dente.
  19. 19Add the cooked spaghetti to the pan with the crispy guanciale.
  20. 20Add the cooked spaghetti to the pan with the crispy guanciale.
  21. 21Add the cooked spaghetti to the pan with the crispy guanciale.
  22. 22Pour the egg and cheese mixture over the pasta and stir well to combine.
  23. 23Pour the egg and cheese mixture over the pasta and stir well to combine.
  24. 24Pour the egg and cheese mixture over the pasta and stir well to combine.
  25. 25Serve immediately, topped with extra crispy guanciale and freshly ground pepper.
  26. 26Serve immediately, topped with extra crispy guanciale and freshly ground pepper.
  27. 27Serve immediately, topped with extra crispy guanciale and freshly ground pepper.

Ingredients

  • 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 whole eggs
  • 1 whole eggs
  • 1 whole eggs
  • 10 grams freshly ground black pepper
  • 10 grams freshly ground black pepper
  • 10 grams freshly ground black pepper
  • 300 grams spaghetti
  • 300 grams spaghetti
  • 300 grams spaghetti

Equipment

knifecutting boardfrying panwhiskgratermortar and pestlelarge pottongsladleplates
Spaghetti alla Carbonara | Clip Recipe