Pasta & Bread
Spaghetti Carbonara
★★★★★ 4.9 (567 reviews)
Difficulty: Medium
#italian
#pasta
#classic
#roman
The real Roman carbonara: spaghetti coated in a silky emulsion of eggs, Pecorino Romano, and crispy guanciale. No cream, no shortcuts -- just pure Italian perfection.
Ingredients
- 400g spaghetti
- 200g guanciale or pancetta, diced
- 4 egg yolks plus 2 whole eggs
- 100g Pecorino Romano, finely grated
- 50g Parmesan, grated
- Black pepper, salt
Method
- Cook guanciale in a pan until rendered and crispy. Reserve the fat. Remove guanciale.
- Whisk eggs, yolks, Pecorino and a generous amount of black pepper until combined.
- Cook spaghetti in heavily salted water until al dente. Reserve 1 cup pasta water.
- Off heat, add pasta to guanciale fat pan. Add egg mixture and a splash of pasta water.
- Toss vigorously, adding more pasta water until sauce is silky and coats every strand. Add guanciale.
