Massimo Bianchi: spaghetti carbonara


  • Serves 6 people

  • 50 ml extra-virgin olive oil
  • 200 gm guanciale (see note), finely chopped
  • 6 egg yolks
  • 3 eggwhites
  • 25 gm (1/3 cup) finely grated parmesan
  • 25 gm (1/3 cup) finely grated Pecorino
  • 500 gm spaghetti
01   Heat olive oil in a frying pan, add guanciale and sauté over medium heat until crisp and set aside.
02   In a large bowl whisk together egg yolks and whites. Add parmesan and Pecorino and season with freshly ground black pepper.
03   Cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving some cooking water.
04   Add spaghetti to egg mixture with guanciale and oil and mix quickly to combine, adding cooking water if pasta is too dry. Season to taste with sea salt and freshly ground black pepper and serve immediately.

Note Guanciale is cured pork cheek, available from Italian delicatessens and butchers. Pancetta is the nearest substitute.

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