Serves: 4
Ingredients
| 320g (11,3 oz) | Barilla® Spaghetti No. 5 |
| 150 g | Guanciale (cured unsmoked pork jowl) or pancetta |
| 4 | Large egg yolks |
| 100 g | Pecorino Romano cheese grated |
| To taste | Black Pepper |
| to taste | Salt |
DISCLAIMER
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
- Step 1: In a mixing bowl, whisk egg yolks with 2/3 of the grated Pecorino cheese and a dash of pepper to taste.
- Step 2: Slice the guanciale into 2mm pieces. Add them to a large skillet over medium heat, then cook until the fat has melted and fry lightly.
- Step 3: Cook spaghetti "al dente" in boiling salted water and drain them. Don’t forget to set aside a little bit of cooking water.
- Step 4: Combine the pasta al dente with the guanciale in the skillet and mix.
- Step 5: Turn off the heat then add the egg mixture alongside the cooking water. Stir for as little as 30 seconds.
- Step 6: Sprinkle the remaining 1/3 grated Pecorino cheese on top. Serve to your guests this delicious traditional Italian carbonara!