Mercato Spaghetti alla Carbonara
Carbonara is without a doubt one of the most popular Italian dishes around the world, loved for its creamy texture and rich taste.
Originating from Lazio region, in Central Italy, Carbonara is one the most iconic dishes in Roman cuisine.
The authentic Carbonara recipe is made of only few ingredients, simple yet tasty: pasta (traditionally spaghetti), Pecorino Romano PDO, guanciale (seasoned and cured pork cheek), egg yolks, ground black pepper and salt.
Making Carbonara at home is easy, but the secret to make it incredibly creamy and delicious is to select the best quality ingredients and follow the traditional Italian recipe.
4 people
15 minutes
10 minutes
Ingredients
- 100 g Argiolas Pecorino Romano PDO
- 6 - Egg Yolks
- 180 g Levoni Guanciale strips
- 320 g Rummo Spaghetti
- 1 - Salt and Pepper
Method
Start by adding the guanciale strips to a frying pan and turn to a medium heat. There is no need to add olive oil to the pan, as guaniale releases the fat while cooking. Once crispy, turn off the heat and leave the guanciale in the pan.
In a bowl, add the egg yolks, grated Pecorino Romano PDO and a generous amount of ground black pepper and whisk until all the ingredients are combined. Leave some grated pecorino aside to sprinkle over the pasta before serving.
In the meantime, bring a large pot of slightly salted water to a boil and add the spaghetti. Cook
until al dente and drain. Make sure to reserve some of the pasta water before draining the spaghetti.
Turn the heat up under and guanciale and add the drained spaghetti. Lightly toss.
Turn off the heat and quickly pour the egg and pecorino mixture to the pasta. Stir very well to combine all the ingredients without scrambling the eggs. Add a ladle of cooking water to create a creamy consistency. Add more cooking water if necessary.
Serve immediately adding some grated pecorino and ground pepper.
Buon appetito!
