Spaghetti Carbonara with Gorgonzola

Nutrition · per serving

Steps

1. 1

   Dice the Guanciale, crumble the Gorgonzola, and finely grate the Pecorino Romano. Whisk the egg yolks with about two-thirds of the Pecorino and plenty of black pepper to form a thick cream.

   100 g Guanciale, finely diced60 g Gorgonzola, crumbled30 g Pecorino Romano, finely grated3 eggs Egg yolks1 tsp Freshly ground black pepper
2. 2

   Bring a large pot of water to the boil, add the salt, and cook the spaghetti according to the package instructions until just al dente. Before draining, reserve at least 150 ml of the pasta water.

   200 g Spaghetti15 g for the pasta water Salt
3. 3

   While the pasta is cooking, place the Guanciale in a large cold frying pan and slowly render it over medium heat without adding any extra oil. Fry for 6 to 8 minutes until golden brown and crisp, taking care not to burn it.

   100 g Guanciale, finely diced
4. 4

   Add the drained spaghetti directly to the pan and toss with the rendered Guanciale fat. Remove the pan from the heat and let it cool for 1 minute so the egg yolks do not set when added.

   200 g Spaghetti
5. 5

   Fold the egg-and-cheese cream into the pasta. Gradually add some of the hot pasta water until a glossy, creamy sauce forms. Fold in the Gorgonzola and let it melt in the residual heat only; do not cook the sauce further.

   60 g Gorgonzola, crumbled
6. 6

   Divide the spaghetti between two plates immediately and serve with the remaining Pecorino Romano and black pepper. The sauce should coat the pasta completely and remain slightly fluid.

   30 g Pecorino Romano, finely grated1 tsp Freshly ground black pepper

Origin & History

Carbonara originates from Roman cuisine and is traditionally made with pasta, Guanciale, Pecorino Romano, egg, and black pepper. Gorgonzola is a modern, northern Italian-inspired addition that lends the sauce extra flavor and creaminess.