Spaghetti Carbonara
A classic Roman pasta dish with eggs, cheese, guanciale, and black pepper. Rich and creamy without any cream.
Ingredients
- 400 g spaghetti
- 150 g guanciale — or pancetta
- 4 egg yolks
- 1 whole egg
- 80 g pecorino romano — finely grated
- 40 g parmesan — finely grated
- black pepper — freshly ground, generous amount
- salt — for pasta water
Instructions
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Bring a large pot of water to a boil and salt generously.
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Cut guanciale into small cubes or strips. Cook in a pan over medium heat until the fat renders and edges crisp.
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Whisk together egg yolks and the whole egg. Stir in pecorino and parmesan. Season with plenty of black pepper.
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Cook spaghetti in boiling water until al dente. Reserve at least 200ml pasta water before draining.
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Remove guanciale pan from heat. Add drained pasta and toss to coat in the fat.
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Add egg and cheese mixture to the pasta. Toss quickly, adding pasta water a splash at a time until the sauce is glossy and coats the pasta. The residual heat cooks the eggs — do not return to the flame.