Spaghetti Carbonara (Traditional Roman)
Традиционно ястие · Italian
The quintessential Roman pasta dish, featuring spaghetti coated in a creamy sauce made from eggs, Pecorino Romano cheese, guanciale, and black pepper. No cream is used in the traditional preparation.
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Съставки
- Spaghetti400g
- Guanciale150g
- Large Egg Yolks4
- Whole Large Egg1
- Pecorino Romano Cheese, finely grated100g
- Black Pepper, freshly crackedto taste
- Saltto taste
- Waterfor boiling pasta
Стъпки
- 1
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente.
- 2
While the pasta cooks, cut the guanciale into small cubes or strips. Render the guanciale in a large skillet over medium heat until crispy. Remove the guanciale pieces with a slotted spoon, leaving the rendered fat in the skillet. Set aside.
- 3
In a bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and a generous amount of freshly cracked black pepper.
- 4
When the spaghetti is al dente, reserve about 1 cup of the pasta water. Drain the spaghetti and add it directly to the skillet with the rendered guanciale fat. Toss to coat.
- 5
Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot spaghetti, tossing vigorously to emulsify the sauce. The residual heat will cook the eggs without scrambling them. Add a little reserved pasta water, a tablespoon at a time, if needed to achieve a creamy consistency.
- 6
Add the crispy guanciale back to the pasta and toss again. Serve immediately, garnished with extra Pecorino Romano and black pepper.
