Spaghetti alla carbonara is simple yet so full of flavour. You will find many variations of carbonara these days, but the true Italian way surpasses them all. All you need is just a few simple ingredients guanciale or pancetta, eggs, cheese and black pepper. The combination of these ingredients with spaghetti is so perfect that you don’t need anything else, really. Here’s how you cook it.
WHAT YOU NEED
- 500 g REGAL Spaghetti alla Chitarra
- 200 g of Guanciale or Pancetta cut into small pieces
- 1 Whole egg + 4 Egg Yolks
- 50 g Parmigiano Reggiano
- 50 g Pecorino
- ½ cup of Water
- ½ cup of White wine
- ½ cup of Pasta Water
- Salt to taste
- Pepper to taste
HOW TO COOK
- In a large pot, bring salted water to boil
- Meanwhile, in a frying pan on medium heat add ½ cup of water and guanciale and place the lid on slightly to let steam out
- When the water evaporates and the guanciale has begun to render uncover and begin to sauté
- Once lightly sautéed add ½ cup of white wine and leave partially covered over medium heat
- In a bowl mix together the eggs, cheeses, and black pepper, mix till a ribbon is formed and set aside
- Once the water is boiling add the pasta, when cooked take ½ cup of the water and set aside. Drain the pasta and add to pan with guanciale and mix well. Turn off heat and leave pan on warm burner.
- Slowly add ¼ cup of the pasta water to eggs while mixing quickly to avoid cooking them
- Add egg mixture to pasta and mix well to coat pasta. The residual heat and mixing will cause the egg mixture to turn into a creamy sauce. If pasta seems dry after everything is coated and mixed add residual ¼ cup of pasta water and mix well.
- Garnish with fresh ground pepper and Parmigiano Reggiano or Pecorino Cheese
For a classic Roman version: omit white wine and sauté the guanciale a little further
For a Neapolitan twist: add finely diced sweet onion to the guanciale in steps 2-4