Création maison

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.

Par Chef Sarah Italienne partagée le Écrite en anglais

Classic Italian Carbonara
Préparation
10 min
Cuisson
15 min
Portions
4
Difficulté
Moyenne
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Ingrédients

Préparation

7 étapes

  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 note 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.

Tiré de The Cooking Cliff Notes https://thecookingcliffnotes.com/fr/recipes/classic-italian-carbonara

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