Spaghetti Carbonara
Classic Roman carbonara with no cream: a silky sauce of egg yolks and Pecorino Romano coats the hot spaghetti, while crispy guanciale adds a salty richness.
Ingredients
- spaghetti200 g
- guanciale (or bacon)150 g
- egg yolk3 pcs
- pecorino romano (or parmesan)80 g
- black pepper (ground)1 tsp
- salt1 to taste
Instructions
Boil the spaghetti in salted water until al dente; reserve 100 ml of the pasta water.
Dice the guanciale (or bacon) and fry until crispy.
Whisk the egg yolks with grated Pecorino and black pepper.
Transfer the spaghetti to the pan with the guanciale (heat off).
Add the egg and cheese mixture; toss quickly. Thin with the reserved pasta water until creamy.
Serve immediately with extra Pecorino and freshly ground pepper.
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