Spaghetti Carbonara (Classic Roman Style)
0.0
Italian
•A traditional Italian pasta dish made with eggs, cheese, cured pork, and black pepper. The creamy sauce is created by emulsifying egg yolks with pasta water — no cream needed.
Ingredients
2
SERVINGS200 g spaghetti
100 g guanciale
2 pcs large egg yolks
1 pcs whole egg
50 g Pecorino Romano
black pepper
salt
Instructions
1
Preparation: Make sure you have all ingredients ready before you start cooking.
2
Bring a large pot of water to a boil.
3
Salt lightly (cheese and pork are already salty).
Ingredients For This Step
salt
4
Cook spaghetti until just al dente.
Ingredients For This Step
200 g spaghetti
5
Reserve about 1 cup pasta water before draining.
6
In a bowl, whisk together egg yolks, whole egg, grated cheese, and generous black pepper.
Ingredients For This Step
2 pcs large egg yolks
1 pcs whole egg
50 g Pecorino Romano
black pepper
7
Place guanciale in a cold pan.
Ingredients For This Step
100 g guanciale
8
Cook over medium heat until fat renders and pieces become golden and crisp.
9
Remove from heat.
10
Add drained pasta to the pan with guanciale (off heat).
Ingredients For This Step
200 g spaghetti
100 g guanciale
11
Toss to coat in rendered fat.
12
Add a splash of pasta water.
13
Add egg mixture while tossing continuously.
Ingredients For This Step
2 pcs large egg yolks
1 pcs whole egg
50 g Pecorino Romano
14
Add small amounts of pasta water as needed.
15
Stir quickly to form a glossy, creamy sauce using residual heat.
16
Plate immediately. Finish with extra Pecorino and black pepper.
Ingredients For This Step
Pecorino Romano
black pepper
Ready to eat!
