Week 26

Spaghetti alla Carbonara - A Taste of Rome on Your Plate - Tuesday, Week 26

Staff

Jun 27, 2023 — 1 min read

Tuesday's here, and we're jetting off to Rome with the iconic Spaghetti alla Carbonara! This classic Italian dish, rich in flavor yet surprisingly simple to make, can transport you to a Roman trattoria in no time. It's all about the harmonious blend of a few high-quality ingredients. So, tie on your apron and let's delve into the heart of Italian comfort food!

Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4

Ingredients

400g (14 oz) spaghetti
200g (7 oz) guanciale (or pancetta if you can't find it)
4 large egg yolks
80g (1 cup) grated Pecorino Romano cheese
80g (1 cup) grated Parmigiano-Reggiano cheese
Freshly ground black pepper
Salt

Instructions

Cut the guanciale into small chunks and set it aside.
In a large pot of boiling salted water, cook the spaghetti until al dente. Reserve 1 cup of the pasta cooking water before draining.
While the pasta is cooking, beat the egg yolks in a bowl and mix in both kinds of cheese. Add a generous amount of black pepper.
In a large skillet over medium heat, cook the guanciale until it's crisp and the fat has rendered.
Add the drained pasta to the skillet with the guanciale and toss well to combine.
Remove the skillet from the heat, add a tiny splash of the reserved pasta water and then the egg and cheese mixture, quickly tossing everything to mix. Thin out the sauce with a bit more pasta water, adding it gradually while stirring, until it's glossy and just coats the pasta.
Serve immediately, with more cheese sprinkled on top if desired.

Pair your Spaghetti alla Carbonara with a crisp white wine such as Frascati or Verdicchio, which complement the rich, salty flavors of the dish beautifully.

Note: The heat of the pasta cooks the egg slightly, but not fully. Those who are concerned about consuming partially-cooked eggs can use pasteurized eggs.

Enjoy this authentic Italian experience!

Happy cooking and buon appetito!

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