Classic Carbonara
Traditional Roman pasta using egg yolks, pecorino romano, and crispy guanciale.
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Ingredients
- 400 grams Spaghetti
- 150 grams Guanciale
- 4 large Egg yolks
- 1 large Whole egg
- 50 grams Pecorino Romano cheese
- 2 teaspoons Freshly ground black pepper
- 1 tablespoon Sea salt
- 1/2 cup Pasta water
Instructions
- 1
Bring a large pot of water to a boil and add the sea salt.
- 2
Cut the guanciale into small strips or cubes and place them in a cold skillet.
- 3
Cook the guanciale over medium heat until the fat has rendered and the meat is golden and crispy, then remove from heat.
- 4
In a small bowl, whisk together the egg yolks, the whole egg, and the finely grated Pecorino Romano until a thick paste forms.
- 5
Boil the spaghetti until it is 'al dente' according to the package instructions.
- 6
Reserve half a cup of the starchy pasta water, then drain the pasta and add it directly to the skillet with the guanciale.
- 7
Working quickly away from the heat, pour the egg and cheese mixture over the pasta, tossing constantly to create a creamy emulsion.
- 8
Slowly add small splashes of the reserved pasta water if needed to reach a silky consistency, then finish with plenty of cracked black pepper.
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