Saucepan@saucepan · Shared this recipeFollowItalian · dinnerCarbonaraA traditional Italian spaghetti carbonara made with guanciale, eggs, cheese, and starchy pasta water, without cream.total20 minprep5 mincook15 minservings4Original recipe on recipetineats.comKeep this recipeAdd a copy of Carbonara to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings175 g/6 oz guanciale, pancetta or block bacon, weight after skin removed (Note 1, )2 large eggs ), (Note 22 egg yolks ), (Note 2100 g/3.5 oz parmigiano reggiano ), , finely shredded (or pecorino romano, sub parmesan, Note 30.25 tsp black pepper400 g/14 oz spaghetti1 tbsp cooking/kosher salt ), (for cooking pasta0.5 cup pasta cooking water1 garlic clove ), , finely minced (optional, Note 4Parsley, , finely choppedParmigiano reggianoStepsClear checksTap an ingredient or step to check it off.1Step 1: Cut guanciale into 0.5cm / 1/5" thick slices then into batons.2Step 2: Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.3Step 3: Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.4Step 4: Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.5Step 5: While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed - as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.6Step 6: Tip the hot pasta into the pan and toss to coat in guanciale fat.7Step 7: Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!8Step 8: Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.getsaucepan.com/r/07efd702-2e67-4974-9833-d65b58d3a831 · Original: https://www.recipetineats.com/carbonara/
