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Classic Italian Carbonara

Spaghetti with crisp guanciale, eggs, Pecorino and Parmigiano. The sauce is the eggs and a little pasta water; there is no cream in it.

Por Chef Sarah Italiana compartida el Escrita en inglés

Classic Italian Carbonara
Preparación
10 min
Cocción
15 min
Raciones
4
Dificultad
Media
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Ingredientes

Elaboración

7 pasos

  1. Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente.

  2. While pasta cooks, dice the guanciale and cook in a large skillet over medium heat until crispy, about 8-10 minutes. No oil needed.

  3. In a bowl, whisk together eggs, both cheeses, and a generous amount of black pepper.

  4. Reserve 1 cup of pasta cooking water, then drain the pasta.

  5. Remove skillet from heat. Add hot pasta to the guanciale and toss to coat.

  6. Add egg mixture and toss vigorously, adding reserved pasta water a little at a time until creamy.

  7. Serve immediately with extra cheese and black pepper.

La nota de Chef Sarah

Take the pan off the heat before the eggs go in. The heat left in the pasta and pan is enough to thicken them without scrambling.

De The Cooking Cliff Notes https://thecookingcliffnotes.com/es/recipes/classic-italian-carbonara

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