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Name: Spaghetti alla Carbonara
Total time: 25 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 400 g Spaghetti; 150 g Guanciale or pancetta; 4 Egg yolks; 80 g Pecorino Romano, grated; plenty Black pepper; for the pasta water Salt

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Italy25 minServes 4aus der Bibliothek

Spaghetti alla Carbonara

Zutaten6

Spaghetti400 g
Guanciale or pancetta150 g
Egg yolks4
Pecorino Romano, grated80 g
Black pepperplenty
Saltfor the pasta water

GetreideFleischMilch & EiGewürz & Soße

Zubereitung

Cook the spaghetti in well-salted water, 1 minute less than the package suggests.
Render the guanciale in a pan over medium heat until crisp.
Whisk the egg yolks with the pecorino and plenty of black pepper.
Reserve a cup of pasta water, then drain the pasta into the guanciale pan.
Off the heat, stir in the egg mixture, loosening with pasta water until glossy and creamy.
Serve with extra pecorino and black pepper.