Pâtes à la Carbonara (Tous Formats)

Name: Pasta Carbonara Recipe (All Shapes)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g pasta (spaghetti, rigatoni, or mezze maniche); 200 g guanciale; 4 large egg yolks; 2 whole eggs; 100 g Pecorino Romano; to taste black pepper

Guide complet de la carbonara avec spaghetti, rigatoni et autres formats. Recette authentique adaptable à tout type de pâtes. Techniques spécifiques par format.

Total time: 25 min
Servings: 4 servings
Difficulty: medium

Adheres to the strict four-ingredient canon: guanciale, pecorino Romano, eggs, and black pepper. Works with any pasta shape while maintaining authenticity.

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Prep

10 min

Cook

15 min

Total

25 min

Serves

Ingredients

400 g pasta (spaghetti, rigatoni, or mezze maniche)
See shape recommendations below
200 g guanciale
Where to buy
4 large egg yolks
2 whole eggs
100 g Pecorino Romano
Where to buy
to taste black pepper

Preparation

Comment Faire

1. Choisissez

Spaghetti, rigatoni, mezze maniche.

2. Guanciale

200g en lanières, 8-10 min.

3. Pâtes

400g al dente. Réservez l'eau.

4. Sauce

4 jaunes, 2 œufs, 100g de Pecorino, poivre.

5. Assemblez

Hors du feu, mélangez. Eau de cuisson.

6. Servez

Pecorino et poivre.

Nutrition (per serving)

Calories 650 Protein 25g Carbs 65g Fat 32g

Grocery list — Pâtes à la Carbonara (Tous Formats)

400 g pasta (spaghetti, rigatoni, or mezze maniche) — See shape recommendations below
200 g guanciale
4 large egg yolks
2 whole eggs
100 g Pecorino Romano
to taste black pepper

Guide complet de la carbonara pour tous les formats de pâtes.

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Ingredient Checklist

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400 g pasta (spaghetti, rigatoni, or mezze maniche) See shape recommendations below ✓ 200 g guanciale ✓ 4 large egg yolks ✓ 2 whole eggs ✓ 100 g Pecorino Romano ✓ to taste black pepper ✓