Spaghetti Carbonara (Traditional Roman)
Tradicionalno jelo · 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 authentic version.
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Sastojci
- Spaghetti400g
- Guanciale150g
- Eggs (yolks)4
- Eggs (whole)2
- Pecorino Romano cheese, grated100g
- Black pepper, freshly groundto taste
- Saltto taste
Koraci
- 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 from the skillet, leaving the rendered fat behind.
- 3
In a bowl, whisk together the egg yolks, whole eggs, and grated Pecorino Romano cheese. Season generously with freshly ground black pepper.
- 4
Drain the spaghetti, reserving about 1 cup of the pasta water. Immediately add the hot spaghetti 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 continuously to create a creamy sauce. Add a little reserved pasta water, a tablespoon at a time, if needed to achieve the desired consistency. The heat from the pasta will cook the eggs without scrambling them.
- 6
Add the crispy guanciale back to the pasta and toss to combine. Serve immediately, garnished with extra Pecorino Romano and black pepper.
