Spaghetti Carbonara (Traditional Roman)
Món truyền thống · Italian
The quintessential Roman pasta dish, made with guanciale, eggs, Pecorino Romano cheese, and black pepper. Simple, rich, and incredibly satisfying.
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Nguyên liệu
- Spaghetti400g
- Guanciale150g
- Egg Yolks4 large
- Whole Eggs2 large
- Pecorino Romano Cheese100g, finely grated
- Black Pepperto taste
- Saltto taste
Các bước
- 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 pan, leaving the rendered fat behind.
- 3
In a bowl, whisk together the egg yolks, whole eggs, and grated Pecorino Romano cheese. Season generously with black pepper.
- 4
Drain the spaghetti, reserving about 1 cup of the pasta water. Add the hot spaghetti 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 pasta, tossing continuously to emulsify the sauce and prevent the eggs from scrambling. Add a splash of the reserved pasta water if needed to achieve a creamy consistency.
- 6
Add the crispy guanciale back to the pasta and toss to combine. Serve immediately, garnished with extra Pecorino Romano and black pepper.
