Spaghetti alla carbonara's creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste!
Pasta » Starters » Italian recipes
Recipe Language : English
Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.
Recipe Name : Spaghetti alla Carbonara
Recipe Chef Name : Irish Chef
Recipe Course : Starters
Recipe Type : Pasta
Recipe Cuisine : Italian recipes
Recipe Diet :
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