Spaghetti Alla Carbonara Dish (Print Version)
Creamy spaghetti with crispy guanciale and pecorino, enhanced by black pepper and tender eggs.
# Ingredients:
Pasta
01 -
11 oz (300 g) thick round spaghetti
02 -
½ tablespoon rock salt
Meat
03 -
7 oz (200 g) guanciale, sliced into thin strips
Egg and Cheese Mixture
04 -
4 eggs (3 yolks and 1 whole egg)
05 -
3 oz (90 g) Pecorino Romano, finely grated
06 -
Freshly cracked black pepper, to taste
# Instructions:
01 -
Slice the guanciale into thin strips. In a large fry pan over medium-low heat, cook the guanciale until golden brown and crisp. Remove with a slotted spoon and place on a paper towel-lined plate to drain, reserving the rendered fat in the pan.
02 -
Bring a large pot of water to a boil, add ½ tablespoon of rock salt, then add the spaghetti. Cook according to package instructions or until al dente, approximately 13 minutes.
03 -
Separate 3 egg yolks into a small bowl, then add 1 whole egg (including white). Beat until combined, season with freshly cracked black pepper, then gradually incorporate the Pecorino Romano to form a thick, creamy mixture.
04 -
Return the pan with guanciale fat to medium-low heat. Using tongs, transfer the drained pasta to the pan and stir to coat evenly.
05 -
Ladle a mug of hot pasta water into the pan and stir thoroughly. Place the pan over the pot of hot pasta water to maintain gentle heat using steam.
06 -
Add a handful of the crispy guanciale along with the egg and Pecorino cream mixture to the pasta. Stir continuously, gradually adding reserved pasta water until the sauce thickens to a creamy consistency and coats the spaghetti well.
07 -
Plate the pasta, topping with extra Pecorino Romano, the reserved crispy guanciale, and a generous amount of freshly cracked black pepper. Serve immediately.
# Notes:
01 -
Use freshly grated Pecorino Romano for best flavor and texture. Ensure the pasta water is hot to help emulsify the sauce and create a creamy consistency.