Classic spaghetti carbonara

Classic spaghetti carbonara

Based on 459 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
250 g
spaghetti
3
egg yolks
75 g
guanciale
1 cloves
garlic (optional)
20 g
Pecorino cheese
salt
pepper
Pecorino cheese (for serving)
MetricImperial

Utensils

1 pot (large), sieve, bowl, whisk, box grater, cutting board, knife, frying pan

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Nutrition per serving

Cal703
Fat30 g
Protein37 g
Carb71 g
  • Step 1/5

    • salt
    • 250 g spaghetti
    • 3 egg yolks
    • 20 g Pecorino cheese
    • pepper
    • 1 pot (large)
    • sieve
    • bowl
    • whisk
    • box grater

    In a large serving bowl, whisk together egg yolks, a few grinds of black pepper, and cheese. Bring large pot of generously salted water to a boil. Add spaghetti and cook until al dente, approx. 7 – 9 min., or according to package instructions. Reserve about 120 ml/ 1/2 cup pasta water before draining and setting aside.

  • Step 2/5

    • 75 g guanciale
    • 1 cloves garlic (optional)
    • cutting board
    • knife
    • frying pan

    Fry diced guanciale until it's crisp and the fat has rendered. Add peeled and crushed garlic, if desired.

  • Step 3/5

    Add pasta to frying pan and toss until coated with the fat, then remove the pan from the heat.

  • Step 4/5

    Transfer pasta from the frying pan along with half of the reserved pasta water to a serving bowl with the egg mixture, mixing everything together quickly so that the eggs don’t scramble. Toss until the mixture turns creamy and thick, adding more pasta water as needed.

  • Step 5/5

    • salt
    • pepper
    • Pecorino cheese (for serving)

    Season to taste with salt and black pepper and serve garnished with more cheese. Enjoy!

  • Enjoy your meal!

    Classic spaghetti carbonara

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