Italian Carbonara is made with guanciale, eggs, Pecorino Romano cheese, spaghetti pasta, and back pepper. The combination of these ingredients creates a creamy and flavorful sauce that coats the pasta perfectly - making it a favorite among pasta lovers!
Try this recipe if you want to make an authentic, creamy carbonara that comes straight from Italy. Buon appetito!
ITALIAN CARBONARA
| Prep Time | 5 mins |
| Cooking Time | 20 mins |
| Total Time | 25 mins |
| Yield Size | 2-3 servings |
WHAT YOU'LL NEED:
| Ingredients | QTY | UOM |
| Dolce Vita Spaghetti | 400 | g |
| Euro Rich Sliced Guanciale al Pepe | 250 | g |
| Egg yolk | 4 | pcs |
| Mazza Pecorino Romano | 1 | cup |
| Salt | ||
| Water | ||
| Black Pepper |
STEPS:
- Cook pasta in salted boiling water until al dente
- In a bowl, mix egg yolks, pecorino romano and pepper. Set aside.
- Meanwhile, in a pan over medium heat render guanciale until browned and crisp. Remove half of the oil and save half of the guanciale for topping.
- Toss in the cooked pasta and a little pasta water.
- Turn off heat and add the egg mixture, stir until emulsified.
- Plate up, top with more pecorino romano and guanciale. Enjoy!
*If Pecorino Romano is not available, can opt to use Parmigiano Reggiano*
