Classic Carbonara with Guanciale

Experience the authentic taste of Italy with this classic Carbonara, featuring rich guanciale and a creamy egg sauce. Perfectly paired with al dente pasta, this dish is a true Italian favorite.

Italian
medium 20 min 600 cal
Steps

1. Bring a pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. 2. In a pan over medium heat, cook the diced guanciale until crispy, about 4-5 minutes. Remove from heat. 3. In a bowl, whisk together the egg, grated Pecorino Romano cheese, and a generous amount of black pepper until well combined. 4. Once the spaghetti is cooked, reserve a cup of pasta water and drain the rest. 5. Quickly add the hot spaghetti to the pan with guanciale, tossing to combine. 6. Remove the pan from the heat and pour the egg mixture over the pasta, tossing vigorously to create a creamy sauce. If necessary, add reserved pasta water to reach desired consistency. 7. Serve immediately, garnished with extra cheese and more black pepper if desired.

Ingredients

100g spaghetti 50g guanciale, diced 1 large egg 30g Pecorino Romano cheese, grated Fresh black pepper Salt (for pasta water)

You May Also Like
Boletus Pulpo Risotto
Herb-Crusted Lamb Chops
Tomato Rice with Paneer Butter
Creamy Tagliatelle with Steak and Leeks
Mini German Chocolate Cake
Savory Beef and Veggie Breakfast Bowl with Egg and Garlic Sauce
Creamy Corn Cheese Sauce
Spicy Garlic Shrimp Stir-Fry
Mini Fruit Pie Delight
Single-Serve Peach Crisp
Individual Peach Pie
Virat & Anushka's Romantic Pesto Pasta
Bengali Coconut Rice Cake (Narkel Puli)
Bengali Coconut Rice Cake (Pitha)
Spicy Chickpea and Spinach Stew