alla Carbonara

  • Prep
  • Cook
  • Skill


Ingredients for 4 people;

  • 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
  • salt and black pepper to taste


  1. 1
    In a bowl, beat egg yolks with a pinch of salt and 1/3 of the grated Pecorino
  2. 2
    Heat oil in a pan over medium heat

  3. 3
    Add guanciale, cut into strips, and sauté for a few minutes until lightly browned
  4. 4
    Meanwhile, boil pasta in a large pot of salted water according to package directions

  5. 5
    Drain, reserving some of the cooking water, transfer to the pan with the guanciale and mix well
  6. 6
    Remove pan from heat, add beaten egg yolks with a few tablespoons of pasta cooking water and mix for about 30 seconds

  7. 7
    Add the remaining Pecorino and mix well
  8. 8
    Serve immediately, garnished with a generous pinch of freshly ground black pepper

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