Spaghetti Carbonara
The Italian classic, built on rendered guanciale and a sauce of egg yolk and sharp pecorino that clings to every strand.
Ingredients7
- Spaghetti500g
- Egg Yolks6 Stück
- Guanciale150g
- Garlic Cloves2 Stück
- Pecorino Cheese40g
- Salt1 Prise
- Pepper1 Prise
Instructions
- 1
Cook the spaghetti in rapidly boiling salted water until al dente, saving some of the starchy cooking water.
- 2
Whisk the egg yolks with the grated pecorino and plenty of freshly ground pepper into a thick cream.
- 3
Render the guanciale slowly in a skillet until the fat runs clear and the edges turn crisp. Render the crushed garlic cloves along and remove them afterwards.
- 4
Add the pasta straight to the pork and toss, then pull the pan off the heat and stir in the egg mixture quickly.
- 5
Loosen it with a splash of the cooking water and keep stirring until the sauce turns glossy and coats every noodle.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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