Of Roman origin, with theories linking it to the charcoal burners of the Apennines or to the post-war period after the arrival of American troops with egg and bacon powder, it is today one of the most iconic pasta dishes in Italy.
Italian
Spaghetti Carbonara
Authentic spaghetti carbonara, without cream, with guanciale, egg and pecorino. Traditional Roman recipe.
- Italy
- MAIN COURSES
- High protein
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 580 kcal
- Protein 24 g
- Carbohydrates 60 g
- Fat 26 g
Story behind the dish
Preparation
Spaghetti Carbonara is a preparation from Italy with easy difficulty. Reserve about 25 minutes in total (10 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of spaghetti.
- Have ready: 200 g of guanciale (or bacon).
- Have ready: 4 egg yolks 1 whole egg.
- Have ready: 100 g of grated Pecorino Romano cheese.
- Have ready: Freshly ground black pepper.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the spaghetti in salted water until al dente.
Cook the spaghetti in salted water until al dente. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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While
Meanwhile, brown the guanciale cut into strips over medium heat without oil until crispy. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Beat the yolks and the whole egg with the pecorino and plenty…
Beat the yolks and the whole egg with the pecorino and plenty of black pepper. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Drain the pasta, reserving a little cooking water, and mix it...
Drain the pasta, reserving a little cooking water, and mix it with the guanciale off the heat. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the egg and cheese mixture
Add the egg and cheese mixture, stirring quickly with the residual heat (without direct heat) so that it creates cream without curdling. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add a little cooking water if it is dry
Add a little cooking water if it is dry, and serve with more pecorino and pepper. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Never add cream: the creaminess comes only from the egg and cheese.
- Mix off the heat to prevent the egg from curdling into pieces.
Variations
- Carbonara with pancetta if there is no guanciale
- Version with parmesan instead of pecorino
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