Printable recipe cardVincenzo's Plate
Spaghetti Carbonara
Original source
Vincenzo's Plate on YouTubeA traditional Roman pasta dish made with eggs, crispy guanciale, pecorino cheese, and pepper.
A traditional Roman pasta dish made with eggs, crispy guanciale, pecorino cheese, and pepper.
Ingredients
7
Steps
9
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Ingredients
- 5 L Water (21.134 cups)
- Pinch Rock salt
- 300 grams Spaghetti (10 oz. or Spaghettoni/Rigatoni/Paccheri)
- 150 grams Guanciale (5.3 oz. Pig Cheek or Pancetta)
- 200 grams Pecorino cheese (2 cups )
- 4 Eggs
- Pepper
Method
- Boil the water in a large pot for cooking pasta.
- Cook the pasta according to the packet instructions until al dente.
- Cut the skin off the guanciale, leaving the peppery crust, then slice into thin strips.
- Put a large fry pan on the stove at low to medium heat, add the guanciale, and cook slowly to release its oil and crisp up gently.
- Whisk 4 eggs in a mixing bowl until well combined.
- Add pecorino cheese and lots of pepper to the eggs, then mix well to create a creamy sauce.
- Once the pasta is cooked, use tongs to transfer it directly to the pan with guanciale, allowing some pasta water to mix in.
- Turn off the heat to stop cooking the pasta and guanciale.
- Using a ladle, scoop a full cup of pasta water from the pot and add it to the egg and cheese mixture, then mix thoroughly with a fork.
