🍝 Spaghetti alla Carbonara
🇮🇹 Why It’s a Timeless Classic:
-
Originating from Rome, Carbonara captures the essence of Italian cooking: few ingredients, high quality, perfect technique.
-
No cream. No garlic. Just eggs, Pecorino Romano, guanciale, and black pepper.
-
It’s deeply satisfying, incredibly quick to make, and universally loved.
🧾 Ingredients (Serves 2):
-
200g spaghetti
-
100g guanciale (or pancetta, if unavailable)
-
2 large egg yolks + 1 whole egg
-
50g Pecorino Romano, finely grated
-
Freshly ground black pepper
-
Salt (for pasta water)
👩🍳 Instructions:
-
Boil the pasta in salted water until al dente.
-
Sauté guanciale in a dry pan until crispy. Remove from heat.
-
Mix the eggs and cheese in a bowl with a generous amount of black pepper. Set aside.
-
Drain pasta, saving a bit of pasta water. Toss pasta with guanciale and remove from heat.
-
Quickly mix in egg-cheese mixture, stirring vigorously to create a creamy sauce (off the heat to avoid scrambling).
-
Add a splash of pasta water if needed for creaminess. Serve immediately with more Pecorino and pepper.
🍷 Pair It With:
-
A glass of Frascati or Verdicchio
-
Crusty bread and a green salad
Would you prefer another timeless Italian dish, like Lasagna alla Bolognese, Risotto alla Milanese, or Tiramisu?