dinner · everyday
Roman spaghetti carbonara
Guanciale rendered crisp, then tossed off the heat with spaghetti, egg yolks, Pecorino Romano, black pepper and pasta water into a creamy sauce without cream.
- Time
- 25min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook the guanciale slowly in a dry pan until the fat renders and the pieces are crisp. Turn off the heat.
-
2
Whisk the yolks, egg, Pecorino and most of the pepper into a thick paste.
-
3
Cook the pasta in lightly salted water until al dente.
-
4
Toss the pasta in the guanciale pan, then off the heat add the egg mixture and a splash of pasta water, tossing constantly until creamy. Don't let it scramble; set the pan over a bowl of hot water if needed.
-
5
Serve with more Pecorino and pepper.
