Spaghetti CarbonaraReal | Antonio Carluccio

Ingredients−2servings+

• Waterboiling
• Salt10 grams per liter of water
• Spaghettoniunspecified amount
• Guancialeunspecified amount
• Olive oilgood amount
• Eggs2 whole eggs and 1 extra yolk
• Parmesan cheesea bit (for sauce), for grating (garnish)
• Black pepperabundant (for sauce), a nice touch (garnish)

Directions▶ Start cooking

1. Boil water in a pot.
2. Add salt to the boiling water (10 grams per liter).
3. Add spaghettoni (or spaghetti) to the boiling water and stir, cooking for about 10 minutes.⏱ 10m
4. Cut guanciale into big chunks.
5. Pour olive oil into a pan.
6. Add the cut guanciale to the pan and cook until crispy and it renders fat.
7. Reduce the heat slightly under the guanciale.
8. Crack two eggs into a bowl, separating one yolk and adding it to the two whole eggs for extra creaminess.
9. Whisk the eggs.
10. Add Parmesan cheese to the egg mixture.
11. Add abundant black pepper to the egg mixture and whisk again.
12. If desired, absorb excess fat from the cooked guanciale in the pan using a paper towel.
13. Take the cooked pasta from the pot and add it directly to the pan with the guanciale.
14. Stir the pasta with the guanciale, allowing it to cool down slightly.
15. Pour the egg and cheese mixture over the pasta in the pan.
16. Stir the pasta and sauce quickly to coat the pasta without scrambling the eggs.
17. Serve the carbonara onto a plate.
18. Grate Parmesan (or Pecorino) over the dish.
19. Add a nice touch of black pepper.

Tips

• Do not add oil to pasta water.
• Stir pasta occasionally while cooking.
• Use guanciale for authentic carbonara, but pancetta can be used as an alternative.
• For an extra creamy taste, add one more yolk to the egg mixture.
• Do not add cream to carbonara.
• Do not add salt to the egg mixture as cured pork is already salty.
• Reduce heat and let the pasta cool slightly before adding the egg mixture to prevent scrambling.

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