Barilla Spaghetti alla Carbonara
Barilla Spaghetti alla Carbonara
23 minutes total
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Gatherings
- No Meat
- Protein+®
- Under 30 Minutes
- Under 5 Ingredients
- Weekend
- Weeknight
Made with Barilla® Spaghetti pasta
Pantry Pasta Recipes
Ingredients
Serves 7
| Ingredients: | |
| 1 box | Barilla® Protein+™ Spaghetti |
| 6 ounces | guanciale (cured unsmoked pork jowl) or pancetta, cut into strips |
| 5 | egg yolks |
| 1 cup | Pecorino Romano cheese, grated |
| 3 tablespoons | extra virgin olive oil |
| To taste | Salt and black pepper |
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 cheese.
Step 2
In a skillet, heat oil over medium heat add guanciale; sauté for a few minutes until lightly browned.
Step 3
Meanwhile, bring a large pot of water to a boil; cook pasta according to package directions.
Step 4
Drain pasta, reserving some of the cooking water, transfer to the skillet with the guanciale and mix well.
Step 5
Remove skillet from heat, add beaten egg yolks with a few tablespoons of pasta cooking water and mix for about 30 seconds.
Step 6
Add the remaining cheese and mix well.
Step 7
Garnish with a generous pinch of freshly ground black pepper. Serve immediately.