Authentic Italian Spaghetti Carbonara
ID: b5475aa9...
An authentic Roman Spaghetti Carbonara made with crispy guanciale, rich egg yolks, and sharp Pecorino cheese. This classic recipe eschews heavy cream, relying on the magic of starchy pasta water and egg emulsion for its signature silky texture.
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🍳 烹飪流程
Boil the spaghetti in salted water until very al dente. → Chop and fry the guanciale in a dry pan until crispy and fat renders. → Whisk the egg yolks and grated Pecorino cheese in a small bowl. → Toss the pasta with the guanciale and a ladle of pasta water, then remove from heat. → Mix in the egg and cheese mixture rapidly off the heat to create a creamy sauce, then serve with black pepper.
烹飪步驟
簡短烹飪順序
Boil the spaghetti in salted water until very al dente. → Chop and fry the guanciale in a dry pan until crispy and fat renders. → Whisk the egg yolks and grated Pecorino cheese in a small bowl. → Toss the pasta with the guanciale and a ladle of pasta water, then remove from heat. → Mix in the egg and cheese mixture rapidly off the heat to create a creamy sauce, then serve with black pepper.
開場介紹
An authentic Roman Spaghetti Carbonara made with crispy guanciale, rich egg yolks, and sharp Pecorino cheese. This classic recipe eschews heavy cream, relying on the magic of starchy pasta water and egg emulsion for its signature silky texture.
步驟 1
Bring a large pot of water to a boil and add a handful of salt.
步驟 2
Add the spaghetti to the boiling water and cook until very al dente (about 5 minutes if the package recommends 8 minutes).
步驟 3
Remove the skin from the guanciale, slice it, and then chop it into small square pieces.
步驟 4
In a separate mixing bowl, add the egg yolks.
步驟 5
Grate the Pecorino cheese into the bowl with the egg yolks and beat them together thoroughly with a fork.
材料清單
重要提醒
Authentic Roman carbonara does not contain cream; the creaminess relies entirely on the emulsification of egg yolks, cheese, pork fat, and starchy pasta water.
Guanciale (cured pork cheek) is highly recommended for authenticity, but pancetta or thick-cut bacon can be used as a substitute if unavailable.
Pasta must be cooked very al dente because it continues to cook and absorb flavors in the pan.
Make sure to cool the pan slightly before adding the egg mixture to prevent the eggs from scrambling.
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