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Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Total time: 20m
Yield: 2 servings
Cuisine: Italy
Ingredients: 200g spaghetti; 100g guanciale, diced; 3 egg yolks + 1 whole egg; 60g pecorino romano, finely grated; Plenty of cracked black pepper

Roman classic — guanciale, egg yolks, pecorino and black pepper. No cream, no shortcuts.

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

Step 1 of 520%

Render guanciale in a cold pan over medium heat until crisp. Reserve fat.

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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.