Italian
Spaghetti alla carbonara
A neutral placeholder is used until the recipe has its own finished photo.
Italian
ItalySpaghetti alla carbonara
Roman carbonara with guanciale, egg yolks, pecorino, a little Grana Padano, and plenty of black pepper.
Ingredients
Pull out and measure what you need before you start cooking.
- 280 g spaghetti or spaghettoni
- 200 g guanciale
- 4 egg yolks
- 20 g finely grated Grana Padano
- 30 g finely grated Pecorino Romano
- 1 tsp freshly ground black pepper, or more to taste
- Salt for the pasta water
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Trim away the rind from the guanciale and cut the meat into strips or cubes.
- 2
Put the guanciale in a cold pan and cook slowly until the fat renders and the pieces become golden without burning.
- 3
Cook the pasta in lightly salted water until al dente.
- 4
Whisk together the egg yolks, pecorino, Grana Padano, and plenty of black pepper in a heatproof bowl.
- 5
Loosen the mixture with a little pasta water and a spoonful of the guanciale fat until creamy.
- 6
Mix the drained pasta with the guanciale. Remove from direct heat and quickly toss through the egg mixture.
- 7
Add more pasta water if needed until the sauce coats each strand without turning into scrambled eggs.
- 8
Serve immediately with extra pecorino and black pepper.
Serving profile
At a glance
7 ingredients and 8 steps from prep to serving.
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Tags
Source
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Recipe source: Traditionell carbonara verifierad mot GialloZafferano. Original link
Recipe image: Wikimedia Commons. Licensierad hogupplost Commons-bild av spaghetti alla carbonara med tydligare pasta-, peppar- och emulsionssignal for receptkort och detaljsida.
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Image source: View original
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