Scopri

Spaghetti alla carbonara

Lazio tradition calls for Pecorino Romano, whereas our version includes the addition of Parmigiano Reggiano, which achieves a slightly more delicate effect.

Chef Danilo Angè

Difficulty: easy

Method: 10'

Cooking: 15'

Difficulty: easy

Method: 10'

Cooking: 15'

Chef Danilo Angè

Difficulty: easy

Method: 10'

Cooking: 15'

Difficulty: easy

Method: 10'

Cooking: 15'

Method

  1. 01 / Prepare the egg and cheese cream

    Separate eggs, putting the yolks in a bowl

    Add Pecorino and Parmesan and combine using a whisk

    Add freshly ground pepper

    Mix until smooth and creamy

  2. 02 / Prepare the guanciale

    Cut guanciale into thin julienne strips

    Brown in a frying pan without any other fat over medium heat

    Remove from heat when it becomes crunchy but before it dries out

  3. 03 / Cook the pasta

    Boil spaghetti in salted water

    Stir immediately

    Keep water at a boil while continuing to cook, stirring occasionally

    Check to ensure spaghetti is cooked al dente

    Drain pasta and transfer directly into the frying pan with the cooked guanciale over medium heat

    Leave to sit for one minute to let flavours bind

    Turn off heat

    Reserve cooking water from the pasta

  4. 04 / Add the egg and cheese cream to the pasta

    Add egg and cheese cream to the pan with the pasta, still off the heat

    Mix well

    Add a spoonful of pasta cooking water to produce a thick, creamy sauce

  5. 05 / To serve

    Transfer spaghetti to serving dishes

    Add a sprinkling of Pecorino or freshly ground pepper to taste

Wine pairing

Serve spaghetti alla carbonara with a soft white wine of good depth and persistence; if you want to stay in central Italy, a Frascati Riserva pairs nicely. If you change region, you can opt for a classic Soave or a Pinot Blanc.

The lively effervescence of a wine like Franciacorta or the delicate and fruity aromas of a Chiaretto del Garda offer other great pairing options.

If you prefer red wine, you can go for the fruity aromas of a Bardolino.

Spaghetti alla carbonara is a very fast dish and should be prepared immediately before serving.

Do not put the egg and cheese cream in the pasta over heat: This is the number one mistake to avoid if you don’t want to make a frittata instead of spaghetti!

Do not use whole eggs; separate the eggs and use only the yolks.

Pecorino is a rather savoury cheese, so be careful when adding salt; add a little to the pasta water and only finish seasoning at the end, always after tasting it.

Do not let the guanciale dry out; it must be crunchy but not dry and burnt.

Do not add other fats when you cook the guanciale, the fat it releases naturally is more than enough.

Keep any leftovers you may have in the refrigerator for the next day and, when you decide to eat it, toss the pasta in a pan with a drizzle of extra virgin olive oil over medium heat. Turn over when a crust forms on the bottom and cook the other side in the same manner.

Lazio tradition calls for Pecorino Romano, whereas our version includes the addition of Parmigiano Reggiano, which achieves a slightly more delicate effect.

Tradition dictates the use of guanciale! If you really can’t find it, you can use a flavourful pancetta.

Use high-quality, handmade spaghetti of your preferred dimensions, preferably on the thick side.

Ingredients for 4 people

400 g spaghetti

4 egg yolks

160 g aged guanciale

40 g Pecorino Romano, grated

20 g Parmesan, grated

Salt and pepper

Wine pairing

Serve spaghetti alla carbonara with a soft white wine of good depth and persistence; if you want to stay in central Italy, a Frascati Riserva pairs nicely. If you change region, you can opt for a classic Soave or a Pinot Blanc.

The lively effervescence of a wine like Franciacorta or the delicate and fruity aromas of a Chiaretto del Garda offer other great pairing options.

If you prefer red wine, you can go for the fruity aromas of a Bardolino.

You may also like

Garlic, oil, and chilli spaghetti

As it is a quick and easy dish to make, spaghetti aglio olio e peperoncino is one of the most popular dishes when dining with friends in Italy.

Spaghetti Cacio e Pepe (cheese and pepper)

Spaghetti cacio e pepe is a very quick dish to make so it should be prepared on the spot.

Pasta alla gricia
Baked rigatoni timbale
Baked “farfalle” pasta with vegan winter pesto
Ravioli alla carbonara
Garlic, oil, and chilli spaghetti

As it is a quick and easy dish to make, spaghetti aglio olio e peperoncino is one of the most popular dishes when dining with friends in Italy.

Spaghetti Cacio e Pepe (cheese and pepper)

Spaghetti cacio e pepe is a very quick dish to make so it should be prepared on the spot.

Pasta alla gricia
Baked rigatoni timbale
Baked “farfalle” pasta with vegan winter pesto
Ravioli alla carbonara
Add to favourite
Copyright © 2024 Cuciniamo S.r.l. - P.iva e Cod. Fisc. 11653660966 All Rights Reserved. Privacy policy | Cookie policy | Customize