Spaghetti Carbonara
Servings
2
servingsPrep time
10
minutesCooking time
20
minutesCalories
530
kcalTotal Time
30
minutesPasta Carbonara is one of my personal favorites!
This is a traditional version using egg yolks, guanciale, Romano Pecorino and no cream.
Ingredients
1 green onion
56 g (2 oz) guanciale
112 g (4 oz) spaghetti, linguine, or fettuccine
2 large egg yolks
112 g (4 oz) grated Pecorino Romano or another hard cheese
Directions
- Finely chop the green onion, separating the green tops from the white bottoms.
- Dice the guanciale into medium pieces.
- Warm a skillet over low heat for three minutes. Add the guanciale and gently cook for 5-10 minutes until it’s browned and the fat has rendered. If it cooks too fast or starts to smoke, lower the heat. Once done, remove the guanciale and set it aside, leaving the skillet as is.
- Bring 3 quarts of water to a boil. Add the spaghetti and cook following the package instructions until Al Dente. Then take it off the heat.
- Whisk the egg yolks with half of the grated cheese.
- In the same skillet used for the guanciale, sauté the white parts of the onion for two minutes.
- Drain the spaghetti and add it to the skillet along with ⅓ cup of the pasta water. Add the cooked guanciale and toss everything together for two minutes.
- Mix in the cheese-egg blend, stirring until it forms a creamy sauce. Keep the heat low enough not to avoid making scrambled eggs, but high enough to cook the eggs thoroughly.
- Serve the pasta on plates, topped with the remaining cheese and the green parts of the onion.
