principal
Spaghetti Carbonara
Classic Roman pasta with eggs, pecorino and guanciale
Duração
25 min
Porções
4
Dificuldade
Iniciante
Categoria
principal
Ingredientes (7)
- 400g spaghetti
- 200g guanciale or pancetta
- 4 egg yolks
- 100g Pecorino Romano, grated
- 50g Parmigiano-Reggiano, grated
- Fresh black pepper
- Salt for pasta water
Modo de preparo (4)
1
Cook guanciale
Cut guanciale into small strips. Cook in a pan until crispy.
8 minFryingpanfryhigh
2
Boil pasta
Boil spaghetti in salted water until al dente, about 8-10 minutes.
10 minBoilingPanela grandeboilnormal
3
Prepare sauce
Mix egg yolks, grated cheeses, and plenty of black pepper in a bowl.
3 minMixingTigelamixhigh
4
Combine
Toss hot pasta with guanciale fat. Remove from heat, add egg mixture. Toss quickly.
2 minCombiningPanela grandetempercritical