Carbonara vera

Based on 2 ratings

Orestis

Community Member

“My favorite version of the classic Italian dish.”

Difficulty

Medium 👍
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g spaghetti
egg yolks
200 g Guanciale or Pancetta (cubed)
50 g Parmesan cheese
50 g Pecorino cheese
olive oil
salt
pepper
pasta water

Utensils

  • grater
  • large pot
  • wooden spoon
  • large skillet
  • knife
  • bowl
  • whisk
  • ladle
  • plate
  • fork
  • Step 1/6

    Finely grate the parmesan and pecorino
    • grater

    Finely grate the parmesan and pecorino

  • Step 2/6

    Cook spaghetti in a large pot of salted water until al dente or according to package instructions, approx 8 minutes. Reserve about 100ml of the pasta water and drain.
    • 500 g spaghetti
    • salt
    • large pot
    • wooden spoon

    Cook spaghetti in a large pot of salted water until al dente or according to package instructions, approx 8 minutes. Reserve about 100ml of the pasta water and drain.

  • Step 3/6

    Add 1 table spoon olive oil to a large skillet on medium heat. Sauté guanciale or pancetta until crisp and fat is rendered
    • olive oil
    • 200 g Guanciale or Pancetta (cubed)
    • large skillet
    • knife

    Add 1 table spoon olive oil to a large skillet on medium heat. Sauté guanciale or pancetta until crisp and fat is rendered

  • Step 4/6

    In a bowl mix the egg yolks with half the parmesan and pecorino and a few grates of pepper. Beat until combined
    • pepper
    • 50 g Parmesan cheese
    • 50 g Pecorino cheese
    • egg yolks
    • bowl
    • whisk

    In a bowl mix the egg yolks with half the parmesan and pecorino and a few grates of pepper. Beat until combined

  • Step 5/6

    Transfer pasta along with a ladle of the reserved pasta water to the skillet with the guanciale or pancetta. Add the egg mixture, quickly mixing everything together making sure the eggs don’t scramble. Stir and toss until the mixture forms a smooth and creamy sauce that covers the pasta. Add some pasta water as needed
    • pasta water
    • ladle
    • large skillet

    Transfer pasta along with a ladle of the reserved pasta water to the skillet with the guanciale or pancetta. Add the egg mixture, quickly mixing everything together making sure the eggs don’t scramble. Stir and toss until the mixture forms a smooth and creamy sauce that covers the pasta. Add some pasta water as needed

  • Step 6/6

    Serve with some parmesan, pecorino and pepper to taste. Enjoy
    • plate
    • fork

    Serve with some parmesan, pecorino and pepper to taste. Enjoy