Carbonara pasta is a classic dish of Roman cuisine. It is a simple but irresistible first course, prepared with few ingredients but with an intense flavor. The creamy sauce is made with eggs, bacon, Pecorino Romano, and black pepper. Carbonara is true comfort food, perfect to enjoy during cold winter evenings.
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Cut the guanciale into cubes and brown it in a pan until it becomes crispy. Set aside some of its fat.
Beat the egg yolks with the pecorino and pepper. Add the guanciale fat. Drain the pasta into the cream mixture obtained and stir off the heat.
If necessary, add a ladleful of the pasta cooking water for a creamy result. Serve with another sprinkling of pepper and, if desired, more Pecorino Romano.
Frying Pan
Bowl
Italia, Lazio
| Energy (kcal) | 425.93 |
| Carbohydrates (g) | 48.82 |
| of which Sugars (g) | 2.2 |
| Fat (g) | 19.87 |
| of which Saturates (g) | 1.81 |
| Protein (g) | 12.55 |
| Fiber (g) | 1.82 |
| Sale (g) | 0.19 |
