Spaghetti alla Carbonara

Few dishes represent Italian comfort food like a perfectly made Spaghetti alla Carbonara. Simple, creamy, and rich in flavor, this Roman classic is a tribute to Italian tradition, and proof that the best recipes often come from just a few high-quality ingredients.

At Terra di Siena, we believe that great food starts with great ingredients. When you choose authentic Italian cured meats like our guanciale or pancetta, you’re already halfway to a delicious Carbonara.

Follow our recipe and watch the video below to learn how to make a perfect Carbonara with Spaghetti!

Ingredients:

•  8 oz (225g) dried Spaghetti

•  5 oz (150g) sliced Guanciale (or Pancetta)

•  3 Eggs Yolks

•  4 Tbsp. Roman or Tuscan Pecorino cheese (finely grated) 

• Salt

• Ground Black Pepper

Instructions:

1. Bring a large pot of salted water to a boil and cook the spaghetti for 8-10 minutes or until al dente.

2. Cut the guanciale into small strips and cook it slowly in a pan until it’s crispy and golden. Once cooked, turn off the heat and set the pan with the guanciale aside (but keep the flavorful fat in the pan!)

3. In a bowl, beat the egg yolks with the grated Pecorino cheese and plenty of black pepper.

4. Once the pasta has been sufficiently cooked, drain it (while saving a little cooking water) and place it into the pan with the Guanciale.

5. Then, off the heat, quickly stir in the egg and pecorino mixture, adding a splash of pasta water if needed for that silky, creamy texture.

Ready to make your own Carbonara? Visit our online shop to find authentic Terra di Siena cured meats — perfect for your Carbonara dish.

Don’t forget to share your creation with us using #TasteTerraDiSiena for a chance to be featured on our page!