Spaghetti Alla Carbonara Recipe by Serena Delfi
Cooking Instructions 12 min 1 Cook the pasta in a pot of boiling salted water. 2 Sauté the guanciale in a cold skillet until it becomes crispy. Set aside the excess fat. Starting with a cold pan helps the guanciale render better! 3 In a bowl, beat the egg yolks with the Pecorino and black pepper. Add the cooled guanciale fat as well. 4 Drain the pasta and add it to the skillet, tossing for a few seconds. Turn off the heat. 5 Pour the egg mixture into the skillet, making it creamy by adding a little pasta cooking water and stirring vigorously. 6 Serve with a sprinkle of freshly ground black pepper. 7 If there are children at home and the flavor of just Pecorino is too strong, use a mix of Pecorino Romano and Parmesan (about 70% Pecorino, 30% Parmesan). 8 The rule for the amount of egg: one yolk per person, plus one extra for the pan. 1 Cook the pasta in a pot of boiling salted water. 1 Cook the pasta in a pot of boiling salted water. 2 Sauté the guanciale in a cold skillet until it becomes crispy. Set aside the excess fat. Starting with a cold pan helps the guanciale render better! 2 Sauté the guanciale in a cold skillet until it becomes crispy. Set aside the excess fat. Starting with a cold pan helps the guanciale render better! 3 In a bowl, beat the egg yolks with the Pecorino and black pepper. Add the cooled guanciale fat as well. 3 In a bowl, beat the egg yolks with the Pecorino and black pepper. Add the cooled guanciale fat as well. 4 Drain the pasta and add it to the skillet, tossing for a few seconds. Turn off the heat. 4 Drain the pasta and add it to the skillet, tossing for a few seconds. Turn off the heat. 5 Pour the egg mixture into the skillet, making it creamy by adding a little pasta cooking water and stirring vigorously. 5 Pour the egg mixture into the skillet, making it creamy by adding a little pasta cooking water and stirring vigorously. 6 Serve with a sprinkle of freshly ground black pepper. 6 Serve with a sprinkle of freshly ground black pepper. 7 If there are children at home and the flavor of just Pecorino is too strong, use a mix of Pecorino Romano and Parmesan (about 70% Pecorino, 30% Parmesan). 7 If there are children at home and the flavor of just Pecorino is too strong, use a mix of Pecorino Romano and Parmesan (about 70% Pecorino, 30% Parmesan). 8 The rule for the amount of egg: one yolk per person, plus one extra for the pan. 8 The rule for the amount of egg: one yolk per person, plus one extra for the pan. 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 Honey Cornbread Broccoli Cheese Gratin for a Crowd Baked Macaroni and Cheese Delightful Deviled Eggs for a Crowd Pecan pie Honey Cornbread Broccoli Cheese Gratin for a Crowd Baked Macaroni and Cheese Delightful Deviled Eggs for a Crowd Pecan pie Margarita Mocktail Strawberry Float Ghavan Papaya Passion Carrot Halwa (in a microwave) Raj kachori Fruit cream Stir fried rice Crepes Masala bhat Margarita Mocktail Strawberry Float Ghavan Papaya Passion Carrot Halwa (in a microwave) Raj kachori Fruit cream Stir fried rice Crepes Masala bhat