Spaghetti alla Carbonara recipe (Pasta)


Yield: 4 servings

4 oz thinly sliced guanciale or pancetta
1 lb spaghetti
some   salt and pepper
4 tablespoons extra-virgin olive oil
cups grated Parmesan
1   egg
3   egg yolks

Posted by Vireja69 on Mar 1, 2011


Heat oil in a 10" skillet over medium heat. Add guanciale and cook, stirring occasionally for 6–8 minutes. Add pepper and cook, stirring occasionallyfor 2 minutes more. Transfer guanciale mixture to a large bowl and let cool slightly; stir in 1 1?2 cups Parmesan and egg and yolks and stir to combine, set aside.
Bring a 6-qt. pot of salted water to a boil. Add pasta, cook for 8–10 minutes. Reserve 3?4 cup water, drain pasta and transfer it to guanciale mixture. Toss, adding pasta water a little at a time to make a creamy sauce. Season with salt and pepper, serve with remaining Parmesan.

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