Carbonara Recipe: Silky and Authentic
Silky Carbonara with guanciale and Pecorino.
Ingredients
- 12 oz spaghetti
- 4 oz guanciale diced
- 2 large eggs
- 1 egg yolk
- 1 cup grated Pecorino Romano
- 1 tsp black pepper
- Salt for pasta water
- Optional: Parsley extra Pecorino
- Suggested Pairings: Caesar salad white wine
Instructions
- Cook spaghetti al dente; reserve 1 cup pasta water, drain.
- Whisk eggs, yolk, Pecorino, and pepper for the sauce.
- Cook guanciale in a skillet for 5-7 minutes until crispy.
- Toss hot pasta with guanciale; off heat, add the egg mixture, tossing with pasta water to make it creamy.
- Adjust with more water if needed; garnish with parsley and Pecorino.
- Serve with salad and wine.
Notes
- Use guanciale for authenticity.
- Store in the fridge for 2 days; don’t freeze.
- Try a vegetarian variation.
- Pair with garlic bread.