Spaghetti alla Carbonara
The real Roman carbonara: guanciale, egg yolks, Pecorino, and black pepper. Absolutely no cream.
Ingredients
- 200 g spaghetti or rigatoni
- 100 g guanciale (or pancetta), cut in strips
- 3 egg yolks + 1 whole egg
- 60 g Pecorino Romano, finely grated
- Freshly ground black pepper
- Salt
Method
- Cook pasta in well-salted water until al dente. Reserve 1 cup of pasta water.
- Fry guanciale in a dry pan over medium heat until crispy and the fat is rendered.
- In a bowl, whisk egg yolks, whole egg, Pecorino, and plenty of pepper.
- Drain pasta and add to the pan with the guanciale (off heat!). Toss. Add the egg mixture, tossing constantly, adding splashes of pasta water until you have a creamy, glossy sauce. Serve immediately with extra Pecorino.