FSFred's Secret Sauce
Spaghetti alla Carbonara
RECIPE / GENERAL

Spaghetti alla Carbonara

Indulge in the true Roman classic: Spaghetti alla Carbonara. This timeless dish features crispy guanciale, rich egg yolks and whites, sharp Parmesan cheese, and a generous crack of black pepper, all coating al dente spaghetti in a creamy, unctuous sauce.

PREP
15 min
COOK
25 min
SERVES
4
PAIRING
Prosecco

INGREDIENTS

Units
4 serv
  • Guanciale (or pancetta/good quality bacon)250 g
  • Spaghetti, dry450 g
  • Parmesan cheese, grated2.25 dl
  • Eggs, whites and yolks separated4 units
  • Black pepper, freshly ground0 to taste

METHOD

  1. 01In a large frying pan, fry the guanciale until golden and crispy. Do not drain the fat from the pan; set aside the guanciale and its rendered fat.
  2. 02Bring 6 liters of water to a boil and add 2 tbsp of salt. Cook the spaghetti according to package instructions, until al dente. Save some of the starchy pasta water.
  3. 03Reheat the guanciale in its pan with its rendered fat and pour just over 1/2 deciliter of the saved pasta water into the pan, stirring to combine.
  4. 04Add the cooked pasta to the pan and toss to coat, heating for about one minute while shaking the pan. Add the grated cheese, egg whites, and black pepper, then mix thoroughly until a creamy sauce forms.
  5. 05Divide the pasta into four deep plates. Make a small well in the center of each portion and carefully place a separated egg yolk into each well. Grind a little more fresh black pepper and grate some extra cheese over each plate before serving immediately.