Carbonara guanciale

This classic Italian pasta dish is easy to master and comes together in under 30 minutes! . . . . . . . . Italian food, Pasta, Carbonara, Bucatini, Bucatini alla Carbonara, Guanciale, Bacon

How to make authentic carbonara sauce in no time. Made with guanciale, eggs and cheese. Delicious, creamy and comforting!

Rich, creamy, and, as The Pasta Queen says, "just gorgeous"!

Carbonara Recipe Ingredients - 8 ounces spaghetti - 2 large eggs - 1 cup grated Pecorino Romano cheese - 4 ounces pancetta or guanciale, diced - 3 cloves garlic, minced - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish) Instructions - Cook spaghetti according to package instructions until al dente; reserve 1 cup of pasta water, then drain. - In a large skillet, cook pancetta or guanciale over medium heat until crispy, about 4-5 minutes. Add minced…

The BEST pasta carbonara! Easy to make with 4 basic ingredients -- spaghetti, guanciale (or bacon), eggs and cheese -- and outrageously delicious. The perfect quick dinner recipe for Italian night! | gimmesomeoven.com #spaghetti #pasta #carbonara #bacon #italian #dinner #easy #noodles

Erin O'Brien | Lifestyle Blog on Instagram: "Is there any better way to celebrate National Pasta Day than with @granofarina Carbonara recipe!? 🍳🥓🍷🇮🇹 The correct answer is no! We’ve been missing Italy and the only right answer (aside from booking a trip back) was making this. Andrew claims it tasted just like the carbonara we ate in Rome and it’s all thanks to Pino and Julia. Meeting them was a highlight of our trip and they’ve inspired us so much. Just like many Italian dishes, there’s…

Authentic Carbonara from RomeIngredients250 grams mezze maniche pasta1 ½ cups guanciale - cut into 1 cm wide strips¾ cups (30g) pecorino romano grated4 egg yolkssalt and pepper to tasteInstructions:Step 1:Bring a pot of water to boil. When it's boili

# 🍝 Delicious Pasta alla Carbonara! 🌟 ## Ingredients: - 400g pasta (spaghetti or fettuccine) - 150g pancetta or guanciale (Italian bacon) - 3 egg yolks - 100g Parmigiano-Reggiano cheese (grated) - 1 clove of garlic (optional) - Salt to taste - Ground black pepper to taste - Fresh parsley (for garnish, optional) ## Instructions: 1. Cook the pasta in salted water following the instructions on the package. Reserve some of the cooking water. 2. While the pasta is cooking, cut the pancetta or…

Use the best, freshest eggs you can find, and don't even think of making this dish with eggs from stressed-out battery chickens. You can taste the difference. If you can find real guanciale, so much the better. Once the eggs have been added to the pasta, do not let the pan touch the heat directly or you will wind up with scrambled eggs.