RomanItalian
Carbonara
by Chef in Camicia · 306K subscribers on YouTube
Max Mariola's authentic carbonara recipe, a classic Roman pasta dish made with guanciale, eggs, Pecorino Romano, and black pepper.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- easy
Ingredients
7 items- 280 gGuanciale
- 4 pcsEggs
- 4 pcsEgg Yolks
- 200 gPecorino Romano
- 500 gSpaghetti
- Black Peppercornsto taste
- Saltto taste
Method
- Cut the guanciale into thin strips.
- Cook the guanciale in a non-stick or steel pan without oil over low heat until crispy.
- Grate the Pecorino Romano cheese.
- Prepare the carbonara cream: in a bowl, mix whole eggs and yolks with grated pecorino and a grind of black pepper. (Max's recipe: one whole egg and one yolk per person).
- Cook the spaghetti in plenty of salted boiling water.
- Drain the pasta al dente and add it to the pan with the guanciale (reserve some pasta water).
- Remove the pan from the heat and add the carbonara cream, stirring vigorously to create a creamy sauce. If needed, add a little pasta water to help emulsify.
- Serve immediately with extra grated pecorino and freshly ground black pepper.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
