Italy · Cereal and Pasta Dishes
Spaghetti Carbonara
Hot pasta tossed with crisp guanciale, raw egg yolks, and Pecorino Romano — the residual heat creates a silky, golden sauce without any cream.
Ingredients
- spaghetti450 g
- guanciale or pancetta200 g
- eggs4 large
- pecorino Romano100 g
- parmesan100 g
- freshly ground black peppergenerous amount
- saltto taste
Method
- 1Boil spaghetti in salted water until al dente according to package directions. Save 1 cup of the pasta water before draining.
- 2While the pasta is boiling, dice the guanciale or pancetta. Fry over medium-low heat until golden and crisp, about 5-7 minutes.
- 3In a large bowl, whisk eggs. Add the grated cheeses and a generous portion of freshly ground black pepper. Stir to combine.
- 4When the pasta is ready, drain, leaving some moisture on the spaghetti. Quickly transfer the hot pasta to the bowl with the egg mixture, stirring constantly.
- 5Add the crispy guanciale/pancetta along with the rendered fat and continue stirring until the eggs form a creamy sauce. If necessary, add a little of the saved pasta water to achieve the desired consistency.