Spaghetti Carbonara
Rome's classic pasta made with egg yolks, Pecorino Romano, and guanciale. The creamy sauce comes entirely from eggs and cheese — no cream.
Instructions
- 1
Boil salted water and cook spaghetti to al dente.
- 2
Dice guanciale and cook in a dry pan until crispy and fat renders out.
- 3
Whisk egg yolks, whole egg, grated cheese, and black pepper together.
- 4
Reserve 100ml pasta water before draining; add drained pasta to the guanciale pan.
- 5
Off heat, add egg sauce and pasta water gradually, tossing vigorously until creamy.
Nutrition (per serving)
Adjust Servings
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