Spaghetti Carbonara | Recipe

Name: Spaghetti Carbonara
Prep time: 30 min
Yield: 4 Personen
Ingredients: 2 whole eggs; 2 egg yolks; 3-1/2 oz. Pecorino Romano cheese, grated, divided; 1 lb spaghetti; 6 oz guanciale or pancetta, cut into 1/2-inch-thick slices; 2 tsp freshly ground black pepper; 1 Tbsp JS Italian Allrounder

Servings

Prep Time

30 minutes

Calories

744

Author

Spice up your Spaghetti Carbonara!

Ingredients

1 Tbsp

Italian Allrounder
"Infuse your meals with comforting flavors of classic Italian herbs" $6.99 $116,500.00/kg Incl. 0% Tax, excl. shipping
2

whole eggs
2

egg yolks
3-1/2 oz.

Pecorino Romano cheese, grated, divided
1 lb

spaghetti
6 oz

guanciale or pancetta, cut into 1/2-inch-thick slices
2 tsp

freshly ground black pepper

Directions

In a medium bowl, whisk together the whole eggs and the egg yolks until well combined. Add ¾ of the cheese along with the pepper and Italian Allrounder; mix well.

Bring large pan of salted water to a boil. Add the spaghetti; cook as directed on the package.

Meanwhile, cook the guanciale in a large skillet over medium heat 4 to 5 minutes or until crisp, stirring frequently.

Drain the spaghetti, reserving ½ cup of the cooking water. Return the spaghetti and the reserved cooking water to the saucepan. Remove the saucepan from the heat. Immediately add the egg mixture to the spaghetti; toss 1 minute to evenly coat the spaghetti with the egg mixture. (The heat from the spaghetti should thicken the eggs to a creamy consistency.)

Add the guanciale to the spaghetti; mix lightly.

Serve topped with the remaining cheese.

Note