The most popular Italian recipe worldwide has to be Spaghetti alla Carbonara. This classic Roman dish is simple yet incredibly flavorful, made with just a few key ingredients: pasta (typically spaghetti or rigatoni), eggs, Pecorino Romano cheese, guanciale (Italian cured pork cheek), and black pepper.
Here’s a quick look at how it’s made:
This recipe serves approximately 4 people. Each portion will be generous, typical for a main course of pasta. If you’re serving it as a smaller course or have sides, it could stretch to 5-6 smaller portions.
Ingredients:
Spaghetti – 400g (or your preferred pasta)
Guanciale – 150g, cut into strips (can substitute with pancetta if needed)
Egg Yolks – 4 large
Pecorino Romano Cheese – 100g, finely grated
Black Pepper – Freshly ground
Instructions:
Cook the Pasta: Boil salted water and cook spaghetti until al dente.
Prepare Guanciale: In a skillet, cook guanciale over medium heat until crispy, then remove from heat to prevent further cooking.
Prepare the Sauce: In a bowl, whisk egg yolks with Pecorino cheese and a generous amount of black pepper until creamy.
Combine: Drain the pasta, reserving some pasta water. Quickly mix pasta with the guanciale, then add the egg mixture, tossing rapidly to create a creamy sauce. Add reserved pasta water as needed for a silky texture.
Serve: Plate immediately, topping with extra Pecorino and black pepper to taste.
This dish’s simplicity and depth of flavor make it a top choice for Italian food lovers everywhere. Enjoy your Spaghetti alla Carbonara!
