Piero’s Creamy Carbonara Recipe with Guanciale & Courgette

Learn how to make Carbonara with Guanciale and Courgette – a delicious twist on the classic Roman recipe! This creamy pasta dish brings together rich guanciale, fresh courgette, and the perfect cheese-and-egg sauce for a comforting Italian meal you’ll want to cook again and again. Join Piero on Cooking with an Italian as he shows you how simple and satisfying this dish can be.

Ingredients:

Guanciale
Courgette
Pasta (Spaghetti, or whichever you prefer)
100g Pecorino Romano
2 Egg Yolks
Butter
Salt & Pepper
Garlic Powder

Piero’s Tips:

Use guanciale instead of pancetta for a richer, more authentic flavor.
Reserve a little pasta water to get that creamy, silky sauce.
Add the courgette at the right time – you want it soft but still with a little bite.
Toss everything together off the heat to avoid scrambling the eggs.

I hope you enjoyed this Creamy Carbonara Recipe video. Visit our website for lots more at https://cookingwithanitalian.com and find more on our channel. Enjoy!

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[Music] Hi guys, nice to see you again and thank you for watching Cooking with an Italian. Guys, today is something always nice and cool. Elbacho. I’m going to make a carbonara pasta with guanchal and cruette, but I going to use a different technique. It’s a a different way to make carbonara. I going to show you what we need. Always the same stuff. This is 100 g of pecorino romano. I going to use salt and pepper, some guanchal, how much you like, two egg yolk, cruette, garlic powder, and some butter. I going to need Okay, my pan is already on. A little touch of oil, but just a little touch because the guanchara is quite fatty. And put some inside. Start cooking. When we make this nice and crispy, the portion I going to use now that I’m going to make, it’s just one portion. I going to make just a video basically. And always guys, if you like this video, share with friend, subscribe on channel and check our website cookingwithal.com. This one now make crispy around five six minutes and I going to show you the next step. Okay guys, the guanch is done. Put somewhere with going to dry it a bit. This the job is almost done guys. Now in the same pan we add a little bit of oil again. We have this cruette. In the cruette, we put some pepper, a touch of salt, a little bit of garlic powder, and we cooking this on just going to be very nice crunchy. Just around couple minutes. Okay guys, this is going to be nice and crunchy. I turn it off. Now I add a touch of butter. The guanchare I mix everything with butter. We’re going to make that a little creamy stuff. You see like that. Leave to melt the butter in. I prepare the water for the pasta. I going to use some spaghetti, but you can use any pasta you like. Okay guys, the butter is melt. The water start boiling. Put some salt how much you like. Spaghetti in yolk in the in the cheese. Try to mix. Going to give the creamy stuff to the the pasta. Okay, we’re going to save very important some water. from the the cooking pasta. Okay guys, the pasta is almost ready. Al dente. Some water inside. Here we add the the yolk and the cheese going to start melt. Just go inside water or make that sauce and cream. Turn it off and try to melt everything. Oh yeah. Creamy. Well, it’s fantastic, right? Huh? And you know what? I cannot wait to try it, [Music] guys. It’s absolutely delicious. A different way to make carbonara. This is my carbonara with proette guanchal. usually the the the the ingredient, but it’s the way I melt the cheese and the egg yolk. Guys, always if you like, finger up and follow us. Ciao. [Music]