Carbonara Pasta recipe

Carbonara is a classic and delicious Italian dish that is prepared on the basis of spaghetti, guanciale (or pancetta), eggs, parmesan cheese and /or pecorino Romano.

Here is a simple recipe for cooking pasta carbonara:

Ingredients:

Spaghetti (or other types of pasta) - 400 g
Guanciale or pancetta - 150 g, diced
Eggs - 4 pcs.
Grated parmesan - 1/2 cup
Freshly ground black pepper - to taste
Salt - to taste

Instructions:

In a large saucepan with boiling salted water, cook the pasta until al dente, according to the instructions on the package.

While the pasta is cooking, fry the guanciale or pancetta in a frying pan over medium heat until golden brown. If you use guanciale, please note that it must be pre-fried, since it is raw.

In a bowl, beat the eggs, add the grated parmesan and mix.

When the paste is ready, save some boiled water, and then drain the paste.

Mix the pasta with the fried guanciale or pancetta in a frying pan, ensuring an even coating.

Immediately add the egg-parmesan mixture to the pasta, stirring thoroughly to ensure a creamy coating.

If the sauce is too thick, add a little boiled water to achieve the desired consistency.

Sprinkle with black pepper and, if necessary, add salt to taste.

Serve the pasta carbonara hot, sprinkled with extra parmesan, if desired.

Useful properties:
Egg - high protein content.
Freshly ground black pepper - affects the work of the joints.