Here’s a recipe and brief tribute to A Timeless Italian Classic: Spaghetti alla Carbonara — simple, rich, and unforgettable.
🇮🇹 Spaghetti alla Carbonara
Ingredients (serves 2–3):
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200g (7 oz) spaghetti
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100g (3.5 oz) guanciale (or pancetta as a substitute)
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2 large egg yolks + 1 whole egg
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50g (1.75 oz) Pecorino Romano cheese, finely grated
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Freshly ground black pepper
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Salt (for pasta water)
Instructions:
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Cook the pasta:
Bring a pot of salted water to a boil. Cook the spaghetti until just al dente. Reserve about 1/2 cup of the pasta water before draining. -
Prepare the guanciale:
While the pasta cooks, cut guanciale into small strips. Sauté in a dry pan over medium heat until crispy and golden. Remove from heat. -
Mix the sauce:
In a bowl, whisk together the egg yolks, whole egg, cheese, and a generous amount of black pepper until smooth. -
Combine:
Add the hot, drained pasta to the pan with guanciale (off heat). Toss to coat in the fat. Slowly pour in the egg mixture, tossing constantly. Add a splash of reserved pasta water as needed to create a creamy sauce — no scrambling! -
Serve immediately:
Top with extra cheese and black pepper.
🍷 Pairing Suggestion:
Serve with a crisp white wine like Pinot Grigio or a light red like Chianti.
👩🍳 Notes:
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No cream — real Carbonara is creamy from the eggs and cheese alone.
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Authenticity tip: Guanciale and Pecorino Romano are essential for true Roman flavor, but pancetta and Parmigiano Reggiano work in a pinch.
Would you like a printable version or a vegetarian twist?