Lazio tradition calls for Pecorino Romano, whereas our version includes the addition of Parmigiano Reggiano, which achieves a slightly more delicate effect.
Difficulty: easy
Method: 10
Cooking: 15
Difficulty: easy
Method: 10
Cooking: 15
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
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
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
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
Transfer spaghetti to serving dishes
Add a sprinkling of Pecorino or freshly ground pepper to taste
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.
400 g spaghetti
4 egg yolks
160 g aged guanciale
40 g Pecorino Romano, grated
20 g Parmesan, grated
Salt and pepper
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.
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.
