BARILLA SPAGHETTI CARBONARA

Made with

Barilla Spaghetti

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Prep
Cook
Skill
Casual

A timeless classic you're sure to love.


Ingredients

Ingredients for 2 people:                                                                      

  • 160g Barilla Spaghetti n5
  • 80g Guanciale
  • 2 Egg yolks
  • 60g Pecorino Romano, grated
  • Salt and black pepper (to taste)



Instructions

  • TO START

    Cook the Spaghetti in a large pot of salted boiling water, as per instructions on the box. We recommend adding 7 grams of salt per litre of water.


  • PREP THE GUANCIALE

    Meanwhile, cut the Guanciale into strips and gently brown in a large fry pan without adding oil.


  • BEAT THE EGGS

    Beat the egg yolks, add the Pecorino cheese and two tablespoons of boiling water. Add freshly ground black pepper.


  • COMBINE AND SERVE

    When the pasta is cooked al dente, drain and place in the pan with the Guanciale. Take the pan away from the heat, then add the beaten egg yolks, finally add a tablespoon of cooking water for a creamy finish. Mix well then sprinkle Pecorino cheese and black pepper, as required. Serve hot.



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