Dinner
Spaghetti alla Carbonara
The real carbonara has just five ingredients: pasta, guanciale, eggs, Pecorino, and black pepper. No cream — the silky sauce comes entirely from technique.
30 min
2 servings
medium
Ingredients
- •200 g spaghetti
- •100 g guanciale or pancetta
- •4 egg yolks
- •1 whole egg
- •80 g Pecorino Romano, finely grated
- •1 tsp freshly ground black pepper
Instructions
- 1Cook spaghetti al dente. Reserve 1 cup pasta water.
- 2Cook guanciale in a cold pan over medium heat until crispy. Remove from heat.
- 3Whisk yolks, whole egg, Pecorino, and pepper together.
- 4Add drained pasta to guanciale pan off the heat. Add a splash of pasta water.
- 5Pour egg mixture over pasta, tossing constantly. Add more water a splash at a time to create a creamy sauce.