Spaghetti carbonara – classic Roman recipe
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Spaghetti carbonara – classic Roman recipe

Classic Roman carbonara with guanciale, egg, pecorino and pepper. No cream – just technique and good ingredients create a silky sauce that coats every strand of spaghetti.

ItalianWeeknightMaincarbonarapasta carbonaracarbonara recipe
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Rate:
25 min total
4 servings
Easy

Ingredients

servings

  • Carbonara

    • 400 g Spaghetti
    • 200 g Guanciale (or pancetta), cut into strips
    • 4 stk Egg yolks
    • 2 stk Whole eggs
    • 100 g Pecorino romano, finely grated
    • 0 Freshly ground black pepper

Instructions

  1. 1

    Crisp the guanciale

    1. Place guanciale strips in a cold pan. Turn the heat to medium.
    2. Cook slowly for 6–8 minutes, until the fat has rendered and the edges are golden and crisp.
    3. Remove the pan from heat. Leave the guanciale in the pan.
    8 min
  2. 2

    Make the egg mixture

    1. Whisk egg yolks, whole eggs and most of the pecorino together in a bowl.
    2. Grind in plenty of pepper. Mix well.
    3 min
  3. 3

    Cook pasta and bring it together

    1. Cook spaghetti in well-salted water until al dente. Reserve 2 dl cooking water.
    2. Drain the pasta and add it directly to the pan with guanciale (heat off).
    3. Toss well so the pasta is coated in the fat. Add 1–2 tbsp cooking water.
    4. Pour the egg mixture over and toss quickly, until the sauce is creamy and coats the pasta. Do not apply more heat.
    5. Serve with remaining pecorino and extra pepper.
    12 min

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Details

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Carbonara is best freshly made. Leftovers keep for a day in the fridge – the sauce will change texture.

Tips

Preparation

  • • Have the egg mixture ready before you drain the pasta. Timing is everything.

Cooking

  • • The pan should be warm enough to set the egg, but not hot enough to scramble it. Turn off the heat before adding the egg.

Serving

  • • Serve immediately. Carbonara does not wait.

Variations

Flavor

  • Add a few drops of truffle oil for a luxurious version.

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.