Carbonara Recipe

Ingredients

Directions

Step 1
Whisk together the cheese, eggs and black pepper in a large bowl and set aside.
Step 2
In a non-stick skillet over medium-high heat, cook the diced guanciale until it is browned on all sides.
Step 3
While the guanciale is cooking, bring a pot of salted water to a boil, add the spaghettoni and cook until al dente.
Step 4
Take the cooked guanciale and pasta off the heat and allow them to cool slightly.
Step 5
Add the cooked pasta, along with a little bit of the pasta water, to the bowl with the egg-cheese mixture.
Step 6
Mix vigourously and add the cooked guanciale along with its rendered fat to the mixture.
Step 7
Garnish with more cheese and pepper.

Chef's notes

**IMPORTANT** Adding ingredients to the egg-cheese mixture while they are too hot will ruin the dish! Wait for the pasta and guanciale to cool a little bit so you end up with a creamy sauce and not scrambled eggs
Pancetta is a good substitute for guanciale. Bacon or any other fatty cut of pork can work as well, but will give the dish a completely different taste.
Feel free to add some parmigiano reggiango cheese in addition to the pecorino romano.

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Nutrition

Carbonara