Spaghetti alla Carbonara

One of my first recipes was pasta all'amatriciana, and I've got some requests for pasta alla carbonara. Roman cuisine knows what's up! I know what I'm cooking tonight!

Recipe for 4 people:

350 gr of spaghetti

150 gr of guanciale (or pancetta) ask for it to be cut 1/2" thick

4 egg yolks + 1 whole egg

Pecorino cheese (100 gr or as required)

Grate your pecorino cheese. Cube the guanciale and take a non-stick frying pan. At this point, you can start the pasta. Bring a pot of water to a boil, and a pinch of coarse salt (not too much as pecorino and guanciale are already pretty salted) and add the pasta. Cook according to package directions. Heat up the non-stick frying pan and add guanciale. Stir the guanciale so that it gets cooked uniformly. When the fat becomes clear, it's done. You can remove it from the pan.

Take a bowl, break the eggs in it, add 100 gr of pecorino cheese and black pepper and give it a good whisk.

When the pasta is done cooking, add guanciale into the egg mixture. Drain the pasta and add it to the bowl with the eggs, pecorino and guanciale. Give it a good stir and serve.

Add extra pecorino and black pepper as desired.

Enjoy!

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Find your food here:

You can find guanciale or pancetta at Granville Island Market, Jackson's Meat & Market Meat on 4th Avenue, La Grotta del Formaggio, Bosa Foods and Cioffi's.

Tips:

It's best not to leave any leftover Amatriciana. It won't taste good the day after. Kinda like Mac and cheese!