Creamy Spaghetti Carbonara
By: Linda Sebai
Published: Thursday, March 30, 2017 - 1:43pm

Ingredients




for 2 people:
200 gr (a little less than 1/2 pound) dried spaghetti
50 gr (2 oz) guanciale, diced or sliced in small strips - pancetta in alternative
1 egg + 2 yolks
50 gr (1/2 cup) pecorino romano, grated
1 tsbp coarse salt (for the cooking water)
Freshly ground black pepper

Preparation

1 In a large pot, bring salted water to a boil. 2 Add the spaghetti and cook until al dente. 3 Reserve some cooking water and then drain it. 4 While pasta is cooking, heat a large skillet over medium heat. 5 Add guanciale and sauté for around 3 minutes.Turn off the heat. 6 In a bowl, beat the egg and the yolks with pecorino and a drizzle of pepper and stir. 7 Add the drained spaghetti to the skillet with guanciale and toss for a minute or so over medium heat. 8 Season with some fresh ground black pepper and immediately serve in warm plates/bowls. 9 Transfer into the bowl with the eggs/pecorino mixture, stirring until the egg sauce thickens. 10 Add some cooking water if the sauce is too thick or pecorino if it’s too liquid.

About

This is the recipe of the real Italian spaghetti alla carbonara. It requires just four ingredients - pecorino, guanciale or pancetta, spaghetti, eggs and a sprinkle of black pepper.
In 15 minutes you' ll enjoy one of the easiest and delicious classic italian dishes!