Roman carbonara: spaghetti, guanciale, egg yolks, pecorino, black pepper. No cream.
Ingredients
- 400 g spaghetti
- 4 large egg yolks
- 45 g Pecorino Romano, freshly grated (Parmigiano Reggiano if needed)
- 250 g guanciale (pancetta or bacon if needed)
- black pepper
Method
- Salted water to a boil. Cook spaghetti 1 minute less than the packet.
- Whisk egg yolks and pecorino in a bowl. Set aside.
- Large pan, medium-high, cold. Add guanciale. Fry about 5 minutes until crisp and the fat has rendered. Turn off the heat. Leave the fat in the pan (or spoon some off).
- Pasta straight from the water into the pan. Reserve 1 cup (250 ml) pasta water.
- Off heat, add the yolk-cheese mix. Toss hard and fast so the eggs do not scramble. Loosen with pasta water until creamy. You may not need all of it.
- Bowls. Extra guanciale, pecorino, black pepper.
Recipe: https://www.waivio.com/object/elr-spaghetti-carbonara