Spaghetti carbonara recipe
An easy spaghetti carbonara recipe you'll make again and again.
Ingredients
- 160 g spaghetti (we like Barilla)
- 80 g guanciale (or bacon)
- 2 egg yolks
- 60 g pecorino, grated
- 1 pinch each of salt and black pepper, to taste
- 5.6 oz spaghetti (we like Barilla)
- 2.8 oz guanciale (or bacon)
- 2 egg yolks
- 2.1 oz pecorino, grated
- 1 pinch each of salt and black pepper, to taste
- 5.6 oz spaghetti (we like Barilla)
- 2.8 oz guanciale (or bacon)
- 2 egg yolks
- 2.1 oz pecorino, grated
- 1 pinch each of salt and black pepper, to taste
Details
- Cuisine: Italian
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Cook the spaghetti in a large pot of salted, boiling water.
- Meanwhile, cut the guanciale or bacon into strips and put it in a large pan. Gently brown the bacon without adding oil.
- In the meantime, beat the egg yolks with the pecorino and two spoons of boiling water. Add freshly ground black pepper.
- When the pasta is cooked al dente (check packet instructions for how long), drain it and put it into the pan with the bacon.
- Take the pan away from the heat and add the beaten egg yolk and pecorino mixture. Finally add a tablespoon of cooking water for a creamy result.
- Stir for a minute and serve the spaghetti with carbonara sauce immediately. Sprinkle with more grated pecorino and black pepper, if you like.
This recipe is courtesy of Barilla.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature