In a large bowl, whisk 4 egg yolks + 2 whole eggs with 100 g of Pecorino Romano cheese and a generous amount of freshly ground black pepper.
Set aside.
Spaghetti alla Carbonara
- Preparation - 10 minutes
- Cooking - 30 minutes
- Total time - 40 minutes
- Servings: 4
- Country: Italy
Spaghetti alla Carbonara is one of the most famous Italian dishes, originating from Rome. This dish is made with simple ingredients like spaghetti, eggs, bacon (guanciale or pancetta), and Parmesan cheese. Its origin is not entirely clear, but there are several theories about its creation. Some say it was created for Italian miners (carbonari), others claim it was created during World War II when American soldiers combined their rations with local ingredients. Regardless of its origin, Spaghetti alla Carbonara is loved all over Italy and beyond.
Ingredients
- 400 g spaghetti
- 200 g bacon (guanciale or pancetta)
- 4 pcs egg yolks
- 2 pcs whole eggs
- 100 g Pecorino Romano cheese, finely grated
- to taste freshly ground black pepper (to taste)
- to taste salt (for pasta water)
Instructions
Whisk the eggs
Cook the guanciale
Cut 200 g of guanciale into strips or cubes and cook in a dry pan over medium heat until golden and crispy.
Turn off the heat and leave the fat in the pan.
Cook the pasta
Cook 400 g of spaghetti in salted water until al dente.
Before draining, set aside about 1 cup of pasta water.
Combine everything
Add the drained pasta to the pan with the guanciale (heat turned off) and mix well.
Slowly pour in the egg and cheese mixture and stir quickly.
Gradually add some pasta water until you get a smooth, creamy sauce.
Serving
Serve immediately.
Sprinkle with additional Pecorino cheese and freshly ground black pepper to taste.