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SPAGHETTI CARBONARA

Spaghetti alla Carbonara is a relatively modern Roman dish made by tossing hot pasta with Guanciale, and a mixture of eggs, cheese, and black pepper. Adding the hot pasta to the mixture melts the cheese and starts to set the egg, creating at hick creamy sauce that lacquers each strand of spaghetti. The fried guanciale batons add texture and an immense amount of flavor, making Spaghetti Carbonara a dish with an incredibly good effort to taste ratio.

Although there are many origin stories, Pasta Carbonara is most likely a descendant of Pasta alla Gricia, which is made similarly, minus the eggs. Since the name is derived from the Italian word for “charcoal burner” one theory posits that the dish was first created for blue-collar workers working with charcoal. Whatever its origin, the name Carbonara didn’t appear in print until about 70 years ago, which makes this a relatively modern dish by Italian standards.

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Course: Main Course

Cuisine: Italian

Prep Time: 2

Cook Time: 9

Total Time: 11

Servings: people

Calories: 776kcal

Ingredients

220 grams spaghetti
2 teaspoons oliveoil
120 g guanciale cut into 3/16-inch batons
1 large egg
3 large egg yolks
30 g Pecorino Romano grated
Blackpepper to taste
3 slow cooked eggs optional

Instructions

Bring a large pot of well-salted water to a boil (you want about 1 tablespoon of salt per 5 cups of water).
Boil the spaghetti according to the package directions (usually 8-9 minutes).
While the pasta is boiling, saute the guanciale in the olive oil until it’s browned on the outside. Remove the pan from the heat.
To make the sauce, whisk together 1 whole egg, 3 egg yolks, the grated Pecorino Romano, and black pepper in a large bowl.
When the pasta is done, drain it and toss it together with the guanciale.
Dump the pasta and guanciale into the egg sauce, and quickly toss the spaghetti together with the sauce.
Plate the pasta, and top with a slow cooked egg along with some extra Pecorino and black pepper.

Video

Nutrition

Spaghetti Carbonara