Spaghetti alla Carbonara from the AUTENTICO Cookbook - Manicaretti Imports
There are few keys to making a silky Carbonara (spaghetti with egg, Pecorino Romano, and Guanciale)—use the best spaghetti, fresh eggs, sharp pecorino, and especially salty guanciale.
Ingredients
- 2 tablespoons (34 g) coarse sea salt
- 1.1 lb Rustichella d'Abruzzo Spaghetti
- 2 pieces (50 g) guanciale, cut into 1/2-inch cubes
- 2 large eggs, at room temperature
- 1 cup (60 g) grated Pecorino Romano cheese, plus more to finish
- q.b. crushed Tellicherry black peppercorns
More Like This
Spaghetti alla Carbonara | Authentic Italian Carbonara Pasta Recipe – Pasta Grammar
pastagrammar.com
Authentic Spaghetti alla Carbonara (VIDEO) • Kroll's Korner
krollskorner.com
Spaghetti Carbonara | Recipe | Danzante Wines
danzantewines.com
Classic Spaghetti Carbonara with Guanciale and Pecorino - Recipe By Me
recipebyme.com
Recipe Spaghetti Carbonara, the Authentic Italian Recipe - The Recipes Club
therecipesclub.com
Spaghetti alla Carbonara - Il ricettario famiglia italiana
christopherpless.com
Spaghetti alla Carbonara in the Traditional Fashion - Appetito
appetitomagazine.com
Spaghetti Alla Carbonara | Best Authentic Italian Recipe | PizzaCappuccino
pizzacappuccino.com