Authentic Roman carbonara with guanciale (or bacon), egg yolks, Pecorino, and black pepper. No cream allowed.
🥗Ingredients
- 400gSpaghetti
- 200gGuanciale or bacon
- 4wholeEgg yolks
- 2wholeWhole eggs
- 1cupPecorino Romano
- 2tspBlack pepper
- 1tbspSalt for pasta water
- 1/4cupParmesan cheese
📝Instructions
- 1
Cook spaghetti in very well-salted water until just al dente. Reserve 1 cup pasta water.
- 2
While pasta cooks, cut guanciale into small strips or cubes.
- 3
Cook guanciale in a cold pan over medium heat until the fat renders and meat is crispy. Remove from heat.
- 4
In a bowl, whisk egg yolks, whole eggs, Pecorino, Parmesan, and lots of black pepper.
- 5
Drain pasta and add it to the pan with the guanciale (OFF the heat).
- 6
Pour the egg and cheese mixture over the hot pasta and toss vigorously. The residual heat will cook the eggs into a creamy sauce.
- 7
Add splashes of pasta water as needed to loosen the sauce to a silky consistency.
- 8
Serve immediately with extra Pecorino and black pepper on top.