Spaghetti carbonara
Without cream, as in Rome: crispy pork, egg yolks and pecorino make a silky sauce – ready in 20 minutes.
1 to 20 – amounts adjust automatically 20 minutes Main course Italian 720 kcal per serving (estimated)
AI-generated
Ingredients
- 400 g spaghetti
- 150 g guanciale or pork belly
- 4 egg yolks
- 1 egg
- 80 g pecorino
- 1 tsp black pepper
- salt
Instructions
- Cook the spaghetti in salted water until al dente.
- Cut the pork into strips and fry without fat until crispy.
- Whisk the yolks, egg, grated pecorino and pepper.
- Add the dripping pasta to the pork, take the pan off the heat, stir in the egg mixture and some pasta water until creamy.
AI notice: The recipe texts and images on this page were created with the help of artificial intelligence and reviewed by us. The photos are AI-generated illustrations, not pictures of the finished dish.