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Spaghetti Carbonara
Authentic Roman spaghetti carbonara with guanciale, egg yolks and pecorino romano
Ingredients
200 g spaghetti
100 g guanciale (or pancetta as substitute)
4 egg yolks
1 whole egg
50 g pecorino romano cheese, grated
black pepper, to taste
Method
Cook the spaghetti in a large pan of boiling salted water for 8-10 minutes until al dente.
Fry the guanciale in a dry pan until crispy and golden, about 5-7 minutes. Remove from heat and set aside.
Whisk together the egg yolks, whole egg, grated pecorino romano and black pepper in a bowl until well combined.
Reserve about 1 cup of pasta water before draining the spaghetti. Drain the pasta in a colander.
Add the hot pasta to the pan with the guanciale and remove from heat.
Pour in the egg mixture while continuously tossing the pasta to coat evenly. Add pasta water as needed to create a creamy sauce (do not let the eggs scramble).
Serve immediately with extra grated pecorino romano and freshly ground black pepper.
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