Spaghetti alla Carbonara

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This classic Italian dish features spaghetti tossed with a creamy sauce made from eggs, cheese, and guanciale. It's a simple yet indulgent meal perfect for any occasion.

• Cook 6 min
• Total 6 min

Ingredients

• 40 g grated Parmesan cheese
• 30 g pecorino cheese
• 150 g guanciale, cubed
• 15 g extra virgin olive oil
• 3 eggs
• salt
• black pepper, ground
• spaghetti

Instructions

1. Prepare the cheese: Grate 40 g of Parmesan cheese and optionally 30 g of pecorino cheese and set aside.
2. Prepare the guanciale: Dice 150 g of guanciale into cubes.
3. Sauté the guanciale: Add the cubed guanciale and 15 g of extra virgin olive oil to the cooking pot.
4. Cook the guanciale: Cook for 6 minutes at 120°C, speed 1.
5. Prepare the egg mixture: In a bowl, whisk together 3 eggs, the grated Parmesan cheese, a pinch of salt, and ground black pepper.
6. Cook the pasta: In a large pot, bring abundant salted water to a boil and cook the spaghetti until al dente.
7. Combine pasta and guanciale: Add the cooked spaghetti to the bowl containing the guanciale.
8. Add the egg mixture: Pour the egg and cheese mixture over the spaghetti and guanciale.
9. Emulsify the sauce: Mix everything together thoroughly to coat the spaghetti with the creamy sauce.
10. Season: Add freshly ground black pepper and more grated Parmesan cheese to taste.
11. Serve: The finished Carbonara is shown in a bowl, ready to be served.

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