– Spaghetti – Guanciale – Eggs – Pecorino Romano – Black Pepper
The authentic recipe of Italian Carbonara is made with very few excellent ingredients, just five, to make a great dish: guanciale, Pecorino Romano, eggs, pepper and spaghetti. Let's see how to properly use them!
Cut the guanciale into small pieces (cubes, slices … as you prefer) then simmer in a frying pan over medium heat for about 2 or 3 minutes. Stir occasionally so that it cooks evenly.
Whisk Pecorino Romano with the eggs. Add a little bit of ground black pepper. Then stir quickly with a hand whisk until you get a creamy sauce.
Cook spaghetti al dente. Then drain and put them in the frying pan, over high heat, to season them properly with the fat of the guanciale.
When spaghetti and guanciale are sizzling in the pan, turn off the heat. Add the eggs and pecorino cream and stir. The frying pan is warm but not hot so that the eggs cook without lump.
Stir, then with the help of a ladle and a fork, create a pasta nest and place it on a plate. Add guanciale, ground black pepper and grated pecorino Romano cheese to taste.
Serve Spaghetti Carbonara immeditely, hot and tasty. Don't store in the refrigerator or freezer for the next days. Cook Carbonara and enjoy it as soon as it's made!