Spaghetti alla Carbonara
Spaghetti alla carbonara needs no introduction. A classical symbol of culture in Rome, it is cherished for its creaminess and rich flavour. The dish consists of spaghetti cooked al dente, covered in a sauce made from eggs, pecorino romano cheese, crispy guanciale and black pepper. During our course, you'll learn how to cook guanciale to perfection, prepare the creamy sauce without it becoming too hard and combine all the ingredients into an irresistibly delicious dish. Join us to discover how we prepare this recipe.
- Duration
- 30 minutes
- Difficulty
- 3
Ingredients
- 400g durum wheat spaghetti
- 300g seasoned guanciale
- 5 egg yolks
- 150g grated Pecorino Romano PDO
- Salt to taste
- Pepper to taste
Tools
- 18 cm knife
- colander
- cutting board
- kitchen tongs
- microplane grater
- non-stick pan
- steel bowl
- steel ladle
- steel pasta cooker
- whisk
Start Cooking
Lesson 1

1. Preparation of the Cream
Lesson 2

2. Cooking and Plating
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