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Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Total time: 30m
Yield: 4 servings
Cuisine: Italy
Ingredients: 400g spaghetti; 200g guanciale; 4 egg yolks; 1 whole egg; 100g Pecorino Romano, grated; Black pepper; Salt

Roman pasta with guanciale, egg yolks, Pecorino Romano and black pepper — no cream.

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30m 4 servings Easy

Ingredients

• 400g spaghetti
• 200g guanciale
• 4 egg yolks
• 1 whole egg
• 100g Pecorino Romano, grated
• Black pepper
• Salt

Method

Step 1 of 425%

Render guanciale in dry pan until crisp.

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1
Render guanciale in dry pan until crisp.
2
Whisk yolks, egg, cheese and pepper.
3
Cook pasta al dente; reserve water.
4
Off heat toss pasta with guanciale, egg mix and splashes of starchy water until creamy.