Spaghetti Alla Carbonara Recipe by Francesca Diomede
Cooking Instructions 1 2 Fill a pot with water and bring to a boil. Lightly salt the water, keeping in mind that Pecorino Romano is already salty. 3 Meanwhile, grate the Pecorino Romano cheese. In a bowl, mix the egg yolks with a little freshly ground black pepper to make a creamy mixture. If needed, add a small amount of water. 4 Cut the guanciale, removing the rind and any excess pepper. Toast the guanciale in a cold skillet, adding a splash of water. Finish crisping it in the oven. 5 Toast some freshly ground black pepper in the skillet, adding a splash of water. 6 Cook the spaghetti for half the time indicated on the package. Transfer the pasta to the skillet and finish cooking it by gradually adding pasta cooking water, stirring frequently. 7 Taste and adjust the salt. Once the pasta is al dente, turn off the heat and let it rest for a minute. Add the egg and cheese mixture, stirring quickly over very low heat. If needed, add a little more water to achieve a creamy sauce. 8 Serve the spaghetti topped with grated Pecorino Romano, crispy guanciale, and, if desired, a sprinkle of black pepper. 1 1 2 Fill a pot with water and bring to a boil. Lightly salt the water, keeping in mind that Pecorino Romano is already salty. 2 Fill a pot with water and bring to a boil. Lightly salt the water, keeping in mind that Pecorino Romano is already salty. 3 Meanwhile, grate the Pecorino Romano cheese. In a bowl, mix the egg yolks with a little freshly ground black pepper to make a creamy mixture. If needed, add a small amount of water. 3 Meanwhile, grate the Pecorino Romano cheese. In a bowl, mix the egg yolks with a little freshly ground black pepper to make a creamy mixture. If needed, add a small amount of water. 4 Cut the guanciale, removing the rind and any excess pepper. Toast the guanciale in a cold skillet, adding a splash of water. Finish crisping it in the oven. 4 Cut the guanciale, removing the rind and any excess pepper. Toast the guanciale in a cold skillet, adding a splash of water. Finish crisping it in the oven. 5 Toast some freshly ground black pepper in the skillet, adding a splash of water. 5 Toast some freshly ground black pepper in the skillet, adding a splash of water. 6 Cook the spaghetti for half the time indicated on the package. Transfer the pasta to the skillet and finish cooking it by gradually adding pasta cooking water, stirring frequently. 6 Cook the spaghetti for half the time indicated on the package. Transfer the pasta to the skillet and finish cooking it by gradually adding pasta cooking water, stirring frequently. 7 Taste and adjust the salt. Once the pasta is al dente, turn off the heat and let it rest for a minute. Add the egg and cheese mixture, stirring quickly over very low heat. If needed, add a little more water to achieve a creamy sauce. 7 Taste and adjust the salt. Once the pasta is al dente, turn off the heat and let it rest for a minute. Add the egg and cheese mixture, stirring quickly over very low heat. If needed, add a little more water to achieve a creamy sauce. 8 Serve the spaghetti topped with grated Pecorino Romano, crispy guanciale, and, if desired, a sprinkle of black pepper. 8 Serve the spaghetti topped with grated Pecorino Romano, crispy guanciale, and, if desired, a sprinkle of black pepper. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Raspberry Chocolate Mousse Cake Chinese greens with sole soup Cheesy chicken Tetrazzini French Chocolate Cake California Farm Seitan Mock Pork Sateh In Peanut Sauce Raspberry Chocolate Mousse Cake Chinese greens with sole soup Cheesy chicken Tetrazzini French Chocolate Cake California Farm Seitan Mock Pork Sateh In Peanut Sauce Jalof rice with steamed spinach 🤩 Samosa(potato filling) Shallow fried plantins Healthy protin salad Banana milkshake for baby,toddlers and kids Chilli Tomato Fusilli Aubergine Mushrooms Strawberry 🍓 Mint Lemonade Cucumber Fruit Salad Tofu Curry Rice (Vegetarian) Copy Cat Big Chocolate Chip Cookie Recipe Jalof rice with steamed spinach 🤩 Samosa(potato filling) Shallow fried plantins Healthy protin salad Banana milkshake for baby,toddlers and kids Chilli Tomato Fusilli Aubergine Mushrooms Strawberry 🍓 Mint Lemonade Cucumber Fruit Salad Tofu Curry Rice (Vegetarian) Copy Cat Big Chocolate Chip Cookie Recipe