Spaghetti Carbonara
Roman pasta classic: eggs, pecorino, and guanciale, no cream needed.
Meat
⚠ Contains: Gluten, Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g spaghetti
- 150g guanciale or pancetta, diced
- 4 egg yolks + 1 whole egg
- 1 cup pecorino romano, finely grated
- Freshly cracked black pepper
- Salt for pasta water
Steps
- Cook spaghetti in well-salted boiling water until al dente; reserve 1 cup pasta water before draining.
- Meanwhile, render guanciale in a cold pan over medium heat until crisp.
- Whisk eggs, pecorino, and plenty of black pepper together in a bowl.
- Off the heat, toss hot drained pasta with the guanciale and its fat.
- Add egg mixture, tossing quickly (off direct heat) to create a creamy sauce, loosening with pasta water as needed.
- Serve immediately with extra pecorino and pepper.