Main
Spaghetti alla Carbonara
Roman classic — guanciale, egg yolks, pecorino and black pepper. No cream, no shortcuts.
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20m 2 servings Medium
Ingredients
- • 200g spaghetti
- • 100g guanciale, diced
- • 3 egg yolks + 1 whole egg
- • 60g pecorino romano, finely grated
- • Plenty of cracked black pepper
Method
- 1
Render guanciale in a cold pan over medium heat until crisp. Reserve fat.
- 2
Whisk yolks, whole egg and pecorino with lots of pepper.
- 3
Cook spaghetti in well-salted water until al dente. Reserve 1 cup pasta water.
- 4
Off heat, toss pasta with guanciale and fat, then quickly with egg mix and a splash of pasta water until creamy. Never return to direct heat.
- 5
Plate with extra pecorino and pepper.