Spaghetti alla Carbonara
Spaghetti alla Carbonara
23 minutes total
Try this amazing Spaghetti alla Carbonara recipe!
Ingredients
Serves 4
| 350g | Barilla Spaghetti |
| 5 | egg yolks |
| 3 tablespoons | extra virgin olive oil |
| 150g | guanciale (cured unsmoked pork jowl) or pancetta |
| 1 cup | grated Pecorino Romano |
| To taste | salt and black pepper to taste |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In a bowl, beat egg yolks with a pinch of salt and 1/3 of the grated Pecorino
Step 2
Heat oil in a pan over medium heat
Step 3
Add guanciale, cut into strips, and sauté for a few minutes until lightly browned
Step 4
Meanwhile, boil pasta in a large pot of salted water according to package directions
Step 5
Drain, reserving some of the cooking water, transfer to the pan with the guanciale and mix well
Step 6
Remove pan from heat, add beaten egg yolks with a few tablespoons of pasta cooking water and mix for about 30 seconds
Step 7
Add the remaining Pecorino and mix well
Step 8
Serve immediately, garnished with a generous pinch of freshly ground black pepper
Spaghetti N°5
Since 1877 Barilla produces semolina pasta with the utmost attention to quality. Indeed, today as then, Barilla selects the best hard grains and carefully monitors all the stages of processing. Because it is only thanks to this care that a pasta is created with the ideal consistency, which best holds the baking and guarantees excellent results in all kinds of preparation.
- Shape Sèaghetti
- Cook time 10 mins
- Pack size 500g
- Range Classic Blue Box