Inspirations and Recipes

Authentic Carbonara: creamy, silky, and perfectly balanced.

Ingredients

• • Parmigiano Reggiano (grated)
• • Pecorino (grated)
• • De Cecco Pasta Spaghetti 500g
• • SoSalt sea salt
• • De Cecco Pasta Penne Rigate 500g
• • Dega Pesto alla Genovese 500g
• • Parmigiano Reggiano (grated)
• • Guanciale
• • 3 Eggs
• • Black Pepper

Step-by-Step Procedure

1. 1 Place the guanciale in a cold pan and cook over high heat until crisp, without adding oil.
2. 2 Drain the rendered fat from the guanciale and set it aside to cool.
3. 3 In a bowl, mix the egg yolks by hand until smooth.
4. 4 Add Parmigiano Reggiano and mix until creamy.
5. 5 Add Pecorino cheese for seasoning and mix well.
6. 6 Bring a pot of water to a boil and season generously with salt.
7. 7 Cook the spaghetti until al dente.
8. 8 Transfer the hot pasta into the egg and cheese mixture in a separate bowl, mixing well off the heat to avoid scrambling the eggs.
9. 9 Add a small amount of starchy pasta water to loosen the sauce.
10. 10 Add the crispy guanciale.
11. 11 Drizzle in a little of the cooled guanciale oil and mix until silky.
12. 12 Adjust seasoning with salt or Pecorino if needed.
13. 13 Finish with black pepper and serve immediately.