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Ingredients for 4 people
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- 1 box spaghetti
- 6 ounces guanciale (cured
- unsmoked pork jowl) or pancetta
- 5 egg yolks
- 1 cup grated Pecorino Romano
- 3 tablespoons extra virgin olive oil
- salt and black pepper to taste
Le Ricette
Spaghetti alla Carbonara
di Academia Barilla
PREPARATION TIME
23 min
23 min
DIFFICULTY
Easy
Easy
TYPE
First course
First course
ITALIAN REGION
Lazio
Lazio
Tags
Ingredients for 4 people
1 box spaghetti
6 ounces guanciale (cured
unsmoked pork jowl) or pancetta
5 egg yolks
1 cup grated Pecorino Romano
3 tablespoons extra virgin olive oil
salt and black pepper to taste
Ingredients
Spaghetti
Try Barilla Classic Blue Box's Spaghetti. This long shaped pasta goes great with just about any sauce or pasta dish, making it Italy's most popular pasta shape!
Try Barilla Classic Blue Box's Spaghetti. This long shaped pasta goes great with just about any sauce or pasta dish, making it Italy's most popular pasta shape!
Preparation 10 minutes preparation + 13 minutes cooking
In a bowl, beat egg yolks with a pinch of salt and 1/3 of the grated Pecorino.
Heat oil in a pan over medium heat.
Add guanciale, cut into strips, and sauté for a few minutes until lightly browned.
Meanwhile, boil pasta in a large pot of salted water according to package directions.
Drain, reserving some of the cooking water, transfer to the pan with the guanciale and mix well.
Remove pan from heat, add beaten egg yolks with a few tablespoons of pasta cooking water and mix for about 30 seconds.
Add the remaining Pecorino and mix well.
Serve immediately, garnished with a generous pinch of freshly ground black pepper.
Products (1)
Try Barilla Classic Blue Box's Spaghetti. This long shaped pasta goes great with just about any sauce or pasta dish, making it Italy's most popular pasta shape!
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