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Italian · Pasta
Carbonara
Classic Italian pasta with guanciale, egg yolks, and Pecorino cheese.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Boil the spaghetti in salted water until al dente.
2
Whisk the egg yolks with the Pecorino, black pepper, and two tablespoons of the pasta cooking water.
3
Sauté the guanciale for a few minutes, then add the cooked pasta along with 1 ladle of pasta water and toss well.
4
Pour in the yolk mixture and warm through for 1 minute.
5
Serve topped with a dusting of cheese.
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