€ 14.00
Spaghetti alla Carbonara is an iconic Italian dish, loved for its simplicity and creamy texture. Preparation begins by cooking the spaghetti in plenty of salted water until al dente. Meanwhile, the carbonara sauce is prepared: in a large pan, diced guanciale or pancetta is sautéed in a splash of extra virgin olive oil until golden and crispy. Once done, the guanciale is removed from the pan and set aside.
In a large bowl, whole eggs are beaten with grated cheese—traditionally Pecorino Romano—and a generous amount of freshly ground black pepper. Once the spaghetti is cooked, it is drained and added directly to the pan with the guanciale, where it is tossed briefly to absorb the flavor. The pan is then removed from the heat, and the egg and cheese mixture is poured over the spaghetti, mixing vigorously to create a smooth and creamy sauce. The residual heat from the pasta gently cooks the eggs without scrambling them.
The dish is served hot, topped with freshly ground black pepper and, if desired, more grated cheese.
Ingredients per serving: Spaghetti (80–100g), Guanciale or pancetta (50g), Eggs (2), Grated Pecorino Romano cheese (20g), Freshly ground black pepper, Salt (optional)
Allergens: Gluten (spaghetti), Dairy (Pecorino Romano cheese)
Calories: Approximately 500–600 per serving
Preparation time: Around 15–20 minutes