Spaghetti alla Carbonara
The most famous recipe of Roman cuisine: silky eggs, crispy guanciale, sharp Pecorino Romano and plenty of black pepper. No cream — ever. (Test content)
Nutrition per 100 g
- Calories
- 380 kcal
- Protein
- 15 g
- Fat
- 18 g
- Sugar
- 2 g
Ingredients
- 320 g Spaghetti
- 150 g Guanciale — cut into strips
- 4 yolks + 1 whole Eggs
- 50 g Pecorino Romano Cheese — finely grated
- to taste Black Pepper
Method
Crisp the guanciale
Cook the guanciale strips in a cold pan over medium heat until golden and crispy. No oil needed — its own fat is enough.
Make the cream
Whisk the yolks with the grated Pecorino and a generous amount of black pepper until you get a thick cream.
Toss and serve
Drain the pasta al dente, toss it with the guanciale off the heat, then add the egg cream, loosening with a spoonful of pasta water. Serve immediately.
Tips
The heat of the pasta cooks the egg — never put the pan back on the stove or you will get scrambled eggs.