Italy · Pasta
Spaghetti Carbonara
Roman pasta with crisp guanciale, eggs and pecorino. No cream.
Recipe photo
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Ingredients
4 servings
- 400 g spaghetti
- 150 g guanciale, dicedSubstitute: Pancetta is the closest substitute
- 4 egg yolks
- 1 whole egg
- 60 g Pecorino Romano, finely gratedSubstitute: Parmigiano Reggiano gives a milder taste
- 2 tsp black pepper, freshly ground
Method
- Boil spaghetti in well-salted water until just al dente. Save a cup of the pasta water.
- Meanwhile, cook the guanciale in a cold pan over medium heat until crisp and golden.
- Whisk the yolks, whole egg, pecorino and pepper into a thick paste.
- Move the pasta into the pan with the guanciale, off the heat. Add the egg mixture and toss, adding splashes of pasta water until creamy.
- Serve at once with extra pecorino and pepper.
Tip
Always combine the eggs off the heat, otherwise they scramble.
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