Spaghetti alla Carbonara, as shared on American TV

Spaghetti alla Carbonara

Spaghetti alla Carbonara is a classic Roman recipe that is fast and relatively simple. In my Italian cooking classes over the years, I have found many cooking guests are pleasantly surprised at how easy this delicious recipe is to replicate at home. 
Here are some of my tips, to ensure the success of this traditional dish, as revealed by Carol, one of our valued ex-cooking guests on American Fox2TV. 

Thank you Carol for spreading the word. 

Watch this 4 minute video for inspiration.

https://www.youtube.com/watch?v=hJfQpri8A5s

If you love this simple dish, sign up to receive Chef Guido's Free e-booklet on '5 minute Pasta'

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Carbonara Pasta - fast, tasty Roman cuisine

Carbonara is a symbol of Rome’s cuisine and one of my favourite fast pasta dishes to make.

'Spaghetti alla carbonara' served with ground black pepper and topped with extra Guanciale

Ingredients: (serves 6)
50g of guanciale (cured pork cheek), 50 g of pecorino romano cheese, black pepper, 4 eggs, extra virgin olive oil.
Dried Pasta: 80-100g per serving

Method: Cut the guanciale into short sticks. Put a little olive oil in a pan and fry guanciale until crispy. Whisk the eggs in a bowl with pecorino cheese, black pepper and a pinch of salt. When pasta is cooked, drain the pasta, put it back in the hot pot and mix all the ingredients until the eggs acquire a creamy consistency, without scrambling. Serve immediately and with extra pepper on top.

Pasta shapes traditionally used for Carbonara are spaghetti or  rigatoni.

Chef Guido's Tips:
Tip 1: This sauce is very quick, and when ready needs to be stirred into the cooked 'aldente' spaghetti and served immediately.
Tip 2: If guanciale is not available you can use pancetta instead

If you like this recipe, please download Guido's FREE 5 minute Roman Pasta Recipe Booklet

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Simple Italian Pasta Sauce - Spaghetti all Carbonara

Here is one of Chef Guido's simple traditional Roman Pasta Sauces for you to try. 

Make sure you eat is piping hot!

Guido's Spaghetti alla Carbonara

Spaghetti alla Carbonara - Serves 6:

Ingredients: 500 gm of dried spaghetti, 50g of guanciale, 50 g of pecorino romano, black pepper, 4 eggs, extra virgin olive oil. 

First: put a large pot of salted water onto the stove to boil.

Tip: This sauce is very quick, and when ready needs to be stirred into the cooked 'aldente' spaghetti and served immediately.

Method: Cut the guanciale into short sticks. Put a little olive oil in a pan and fry guanciale until crispy. Whisk the eggs in a bowl with pecorino cheese, black pepper and a pinch of salt. When pasta is cooked, drain the pasta, put it back in the hot pot and mix all the ingredients until the eggs acquire a creamy consistency, without scrambling. Serve with extra pepper on top.

Buon appetito.

(Pasta shapes traditionally used for Carbonara Sauce are: spaghetti or rigatoni).


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