Barilla® Spaghetti Carbonara
Ingredients
Serves 2
| 160g | Barilla® Spaghetti |
| 2 | Egg yolks |
| To taste | Salt and black pepper |
| 80g | Guanciale |
| 60g | Pecorino Romano, grated |
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
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.
Step 2
PREP THE GUANCIALE: Meanwhile, cut the Guanciale into strips and gently brown in a large fry pan without adding oil.
Step 3
BEAT THE EGGS: Beat the egg yolks, add the Pecorino cheese and two tablespoons of boiling water. Add freshly ground black pepper.
Step 4
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.
