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Authentic Spaghetti alla Carbonara | Creamy with Guanciale
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Knuspr-Küche
Das römische Original: Knusprig ausgelassener Guanciale, samtige Eigelb-Pecorino-Creme und frisch gemahlener schwarzer Pfeffer – ganz ohne Sahne.
Ingredients
Preparation method
Bring a large pot of plenty of water to a boil and salt it. Cook the spaghetti until al dente. Reserve about a cup of pasta cooking water before draining.
Cut the guanciale into bite-sized strips and slowly render until crispy in a pan over medium heat without any additional fat. Remove the pan from the heat.
In a bowl, mix the egg yolks with the finely grated Pecorino and plenty of freshly ground black pepper until a creamy paste forms.
Chef's tip
The pan must no longer be on the hot stove when adding the egg-cheese mixture so that the egg does not curdle, but binds into a wonderfully creamy sauce.
15 min
Under an hour
