Spaghetti Carbonara with Guanciale
A classic of Italian cuisine – Spaghetti Carbonara with Guanciale! The combination of al dente spaghetti, crispy guanciale, a creamy egg sauce, and a generous sprinkle of black pepper makes this dish a true delight for the taste buds. The flavor of guanciale – Italian cured pork cheek – adds an authentic, savory character that you won’t find in any other pasta dish. Simple, quick, and incredibly delicious – a recipe that will appeal not only to fans of Italian cuisine.
Ingredients
For the spaghetti carbonara with guanciale
Preparation
Cook the Spaghetti
Bring a large pot of salted water to a boil and cook the spaghetti until al dente (about 8-9 minutes). Before draining the spaghetti, reserve 1 cup of the cooking water, as it will be needed for the sauce.
Fry the Guanciale
In a large pan, fry the guanciale over medium heat until crispy and the fat is rendered (about 5 minutes). Remove the guanciale from the pan and set aside.
Prepare the Egg Sauce
In a bowl, whisk together the eggs, freshly ground black pepper, and the grated Pecorino and Parmesan. Add a small amount of the hot pasta water to thin the mixture slightly and make it creamier.
Combine Pasta and Guanciale
Drain the spaghetti and immediately add it to the pan with the guanciale. Toss everything together to coat the spaghetti in the rendered fat.
Add the Egg Sauce
Remove the pan from the heat and add the egg sauce to the pasta. Quickly toss to combine, allowing the eggs to form a creamy sauce without scrambling. If needed, add a bit more pasta water to make the sauce smoother.
Serve
Serve the Carbonara immediately on plates, garnished with extra pepper and additional Pecorino or Parmesan if desired.
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