- Prep
- 10 min
- Cook
- 30 min
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 750 kcal
Quick summary
“Authentic Pasta alla Carbonara, made with guanciale and Pecorino Romano cheese, is a delight worth preparing due to its intense and creamy flavor.”
What you need to know
- O uso de guanciale dá um sabor único à receita
- A mistura de ovos e queijo Pecorino Romano cria uma cremosidade perfeita
- Cozinhar a massa 1-2 minutos a menos garante a textura 'al dente'
Ingredients
Main
- 400g of spaghetti or rigatoni
- 200g of guanciale (or Italian pancetta)
- 4 large egg yolks
- 1 whole egg
- 100g of grated Pecorino Romano cheese
- Freshly ground black pepper to taste
- Coarse salt for the pasta water
Instructions
Principal
- Bring a large pot of water to a boil. Add plenty of coarse salt (the water should taste like the sea).
- While the water heats, cut the guanciale into strips or small cubes.
- In a large bowl, mix the 4 egg yolks with the whole egg. Add the grated Pecorino Romano cheese and plenty of freshly ground black pepper. Mix well until a homogeneous cream forms. Set aside.
- In a large skillet, place the guanciale and bring to medium-low heat. Do not add oil - the fat from the guanciale itself will melt. Cook until golden and crispy (about 8-10 minutes). Turn off the heat and set aside.
- When the water boils, add the spaghetti and cook 1-2 minutes less than indicated on the package (al dente).
- Before draining the pasta, reserve 1 cup of the cooking water.
- Drain the pasta and transfer immediately to the skillet with the guanciale (off the heat). Mix well.
- Add the egg and cheese cream over the hot pasta, stirring quickly and constantly. The heat of the pasta will lightly cook the eggs, creating a creamy sauce. If necessary, add a little of the reserved cooking water to adjust the consistency.
- Serve immediately with more Pecorino Romano cheese and black pepper on top.
Chef's tips
- Use guanciale de boa qualidade para obter o melhor sabor
- Não adicione óleo à frigideira, a gordura do guanciale é suficiente
- Adicione o creme de ovos apenas após escorrer a massa para evitar cozimento excessivo
Variations
- Adicione alcaparras ou bacon picado para um toque adicional
- Use espaguete cortado ao meio para uma versão mais compacta
- Experimente com outros queijos como grana padano
Substitutions
- Guanciale pode ser substituído por pancetta italiana
- Queijo Pecorino Romano pode ser substituído por parmesão
- Ovos podem ser substituídos por creme de leite se não tiver
How to store
Store the dish in an airtight container in the refrigerator for up to 3 days. Not freezable.
Can it be frozen?
Can be frozen. The flavor and texture may undergo changes when thawing.
What to serve with
Serve with a refreshing green salad or good French bread to soak up the sauce.
Frequently asked questions
What is the best way to serve this recipe?
Serve the pasta with a refreshing green salad or good French bread to help soak up the sauce.
How many calories does each portion of pasta alla carbonara have?
Each serving of pasta alla carbonara has approximately 750 calories.
How can I vary this recipe?
You can experiment with other types of guanciale, such as pancetta, or add ingredients like capers, bacon, or other types of cheese.
Can you freeze pasta alla carbonara?
No, the recipe cannot be frozen, as the flavor and texture may change upon thawing.
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