A Carbonara Recipe To Make Your Mouth Water

Out of all the pasta dishes, I think that this Carbonara recipe is my favorite. It is rich, creamy, cheesy, and overall too good! I never tried Carbonara until our trip to Rome, Italy and was I missing out. After our trip to Rome, Scott has made this easy carbonara recipe quite a few times and it has been the best meal! Here is the recipe for you to try as well.

Ingredients

6 oz guanciale

6 oz grated Pecorino Romano

3 whole eggs, 1 egg yolk

12 oz spaghetti

Absurd amount of cracked black pepper

Directions

1. Cook spaghetti to about 1 minute short of al dente.
2. While the water boils for the pasta, cook the guanciale to the desired doneness.
3. Remove from heat when done and drain about 3/4 of the fat out of the pan.
4. In a bowl, add the eggs, the Pecorino Romano, and the cracked black pepper. Whisk them to combine.
5. Drain the pasta and add back to the pan. With guanciale on low heat, stir to combine and coat the pasta with oil.
6. Finally, remove the pasta from the heat, then, working quickly, add the egg and cheese mixture to the pasta. Make sure to stir immediately and quickly to combine.

Please note: If the pasta is too hot or you fail to stir quickly enough, the egg will begin to cook. If your sauce is too runny, you can use less whole egg and instead use more yolks.

Let me know what you think about the recipe and whether you have tried Carbonara in the comments.

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