Carbonara is a typical pasta dish from Lazio (Italy) of the same family of Gricia and Amatriciana. Its origins
are a little bit more obscure than other dishes, but it still is one the most recognized Italian pasta dishes in
the world.
Then what makes it different? Eggs, which are used as the main ingredient to produce that creamy, golden sauce.
Then you have your typical kit for Lazio's pasta dishes: crispy guanciale sticks, pepper and pecorino cheese.
While not as easy to make as Amatriciana it still is quite straightforward.
Let's start!
Ingredients
Quantities listed here are for 1 person, just multiply everything for
the number of people you're going to cook for.
80 g of spaghetti;
30 g of guanciale;
1 egg;
1 spoon of Roman pecorino cheese;
Salt to taste;
Pepper to taste.
Steps
Boil some salted water for the pasta. In the meantime cut the guanciale into strips of uniform thickness.
In a pan, brown the guanciale alone, until it begins to become translucent and release its fat.
In a separate bowl, beat the eggs together with the pecorino cheese.
Season the obtained sauce with salt and pepper.
Your water should be boiling at this point, so throw your spaghetti and let it cook.
When al dente, drain it and pour it into the pan with the guanciale.
Pour in the egg sauce and a ladle of cooking water, then mix quickly to make everything creamy and well
combined.
Serve with some pepper and pecorino cheese on top.
