Spaghetti alla Carbonara | Authentic Italian Carbonara Pasta Recipe
This dish is famous for its smooth and creamy texture, with a rich and flavorful sauce made from eggs, pecorino cheese, guanciale and black pepper.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastagrammar.com.
Cooking tools:
- Pot
- Kitchen scale
- Slotted spoon
- Skillet
- Egg separator
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Colander
- Pepper mill
- Grater
- Measuring cup
- Heat resistant bowl
- Tongs
- Stove
- Oven
- Spoon
- Ladle
- Serving bowl
Ingredients
- Salt
- 12 ounces (340 grams) rigatoni or spaghetti pasta
- 4 ½ ounces (125 grams) guanciale (substitute with pancetta or bacon, if necessary)
- 4 large eggs
- 2 ounces (55 grams) grated pecorino cheese, plus extra for topping
- Fresh black pepper
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