Creamy, comforting and easy recipe to find the happiness in a main dish. It's simpler to be happy when it's about pasta, but spaghetti alla carbonara? Judge for yourself!
Spaghetti alla Carbonara Recipe
Rated 5.0 stars by 6 users
Category
Main Dish
This spaghetti alla carbonara is creamy, comforting, and easy to prepare. The base of this Italian pasta dish is premium De Cecco spaghetti with a bright and fruity Moroccan olive oil. Eggs, pecorino romano cheese, and sautéd guanciale (pork jowl) are added to give this spaghetti carbonara recipe a rich aroma and texture. Once the meal is ready to plate, the simple combination of salt and pepper is all that's needed to balance its robust flavors. A serving of hot pasta carbonara is happiness in a main course!
Ingredients
-
A Delicious "Spaghetti alla Carbonara Recipe" Bundle
- 2 tsp Moroccan Olive Oil Bright & Fruity
- 100 gr Locatelli Pecorino Romano Grated Cheese
- Sanniti Ground Pepper
- 115 gr Terra di Siena Italian Guanciale Toscano Style
- 1 lb De Cecco Spaghetti - 3 large eggs
- 1 tsp salt
Directions
Dice the Terra di Siena Italian Guanciale, add Moroccan olive oil with the guanciale pieces in a large skillet. Sauté over medium heat for about 2 minutes, until the edges of the guanciale are just turning brown. We don’t need it to be crisp. Set the pan and its contents aside (keep warm).
Bring a large pot of salted water (5 liters) to a boil in an 8 liters pot. When the water boils add 1 lb De Cecco Spaghetti and cook, stirring occasionally.
While the pasta is ready, break the eggs into a bowl, add 100 gr Locatelli Cheese and a generous quantity of Sanniti Ground Pepper. Whisk until the mixture is creamy.
Drain the pasta well, reserving ½ cup of cooking water, and put it in the skillet with the guanciale that you set aside over low heat. Toss quickly to mix well.
Hold the skillet slightly above but not touching the burner, add the egg and cheese mixture in a stream into the pasta. Toss the pasta with all the contents of the pan. You have to do it fast or the pasta will get cold and the eggs will stay raw. The pasta has to cook the egg just enough and the sauce will be creamy. You could use the cooking water for help to smooth.
Finally, mound the spaghetti carbonara into warm serving bowls and decorate with chopped parsley. Optional: You can add more cheese on the top.
Enjoy!