Spaghetti Carbonara
Silky, peppery and ready in 20 minutes, made the Roman way with eggs and cheese instead of cream.
Ingredients
- 1 lb spaghetti
- 6 oz guanciale or pancettacut into strips
- 4 large egg yolks
- 2 large eggs
- 1 cup finely grated Pecorino Romanoplus more to serve
- 1 tsp freshly ground black pepper
Instructions
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Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
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Meanwhile, cook the guanciale in a large skillet over medium heat until crisp, about 8 minutes. Turn off the heat.
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Whisk the yolks, eggs, Pecorino and pepper in a bowl.
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Reserve 1 cup of pasta water, then drain the pasta and add it to the skillet. Toss in the fat.
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Let it cool for 1 minute, then pour in the egg mixture and toss quickly, adding splashes of pasta water until creamy.
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Serve right away with more Pecorino and pepper.
Notes
Adding the eggs off the heat is what keeps them silky instead of scrambled.