Pasta & Mains
Free Recipe
Spaghetti Carbonara
The Roman classic -- silky egg and Pecorino sauce, guanciale, and cracked black pepper. No cream.
In the Kitchen
Ingredients
- 400g spaghetti
- 150g guanciale or pancetta
- 4 egg yolks
- 1 whole egg
- 100g Pecorino Romano grated
- 50g Parmesan grated
- Generous black pepper
- Salt for pasta water
Method
1
Cook spaghetti in heavily salted water until al dente; reserve 1 cup pasta water.
2
Render guanciale in a cold pan over medium heat until golden and crisp.
3
Whisk yolks, whole egg, and cheese with a generous grind of black pepper.
4
Off heat, toss hot pasta with guanciale, then add egg mixture, loosening with pasta water.