Pasta alla Carbonara
Creamy egg and cheese pasta with crispy guanciale and black pepper. Perfectly simple yet rich, satisfying Roman classic.
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 roosterchef.com.
Cooking tools:
- Grater
- Pepper mill
- Stove
- Pot
- Skillet
- Mixing bowl
- Whisk
- Colander
- Wooden spoon
- Tongs
- Chef's knife
- Cutting board
- Measuring cup
- Plate
Ingredients
- 400 g Spaghetti or rigatoni
- 150 g Guanciale or pancetta
- 4 Egg yolks
- 1 whole Egg
- 1 cup Pecorino Romano, grated
- 1 tsp Freshly ground black pepper
- Salt
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