Spaghetti alla carbonara
Jun 15, 2024 10:47 AM
The proper way to make this Italian classic.
Spaghetti, eggs, cheese and guanciale – this is the base of a traditional carbonara recipe. For a true Italian experience, it’s important to serve this pasta dish as soon as you toss the eggs through – leave it any longer, and they’ll keep cooking with the heat of the spaghetti and become scrambled.
In fact, you should probably eat this carbonara straight from the pan.
Ingredients:
- 400 gm dried spaghetti
- 60 ml mild-flavoured extra-virgin olive oil (¼ cup)
- 200 gm piece guanciale or coppa, cut into lardons (see note)
- 4 eggs, lightly beaten
- 20 gm finely grated pecorino, plus extra to serve (¼ cup)
- To serve: coarsely chopped flat-leaf parsley (optional)
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
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