Spaghetti carbonara: the Calabrian recipe
How to make a perfect carbonara pasta with Calabrian ingredients: follow our advices and discover the traditional recipe; with guanciale, not with bacon!
Ingredients for 4 people
- 350 g of spaghetti pasta
- 2 egg yolks
- 120 g of guanciale
- 30 g of aged pecorino cheese
- EVO oil
Spaghetti carbonara: the recipe
First, cut the guanciale into sticks. Mix egg yolks with pecorino cheese, extending them with 40-50 g of water. Mix with a whisk so that the mixture become creamy, then season with salt and pepper.
Put a pot with plenty of low-salt water on the heat and bring it to the boil. Meanwhile, cook the guanciale in a pan with two tablespoons of oil over low heat: brown until it becomes crispy (about 7-8 minutes). Drop the pasta considering its cooking time; it must be ready together with the guanciale, so that it can be seasoned immediately.
Drain the pasta al dente, without it drying out too much (alternatively keep some cooking water), and put it back in the pot. Then season with the guanciale and its fat.