Italian Carbonara
Rome's iconic pasta with guanciale, eggs, Pecorino, and black pepper. No cream, ever. The eggs and pasta water make the sauce.
Ingredients
- 8 oz spaghetti
- 4 oz guanciale (or pancetta), diced
- 2 whole eggs + 2 yolks
- 1 cup grated Pecorino Romano
- 1 tsp coarsely ground black pepper
- Salt for pasta water
Instructions
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1
Cook spaghetti in well-salted water until al dente. Reserve 1 cup pasta water.
-
2
Cook guanciale in a large skillet over medium heat until crispy and fat is rendered.
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3
Whisk eggs, yolks, Pecorino, and black pepper in a bowl until smooth.
-
4
Drain pasta and immediately add to the skillet with guanciale (off heat). Toss.
-
5
Pour the egg mixture over and toss vigorously, adding splashes of pasta water until silky and creamy. The residual heat cooks the eggs into a sauce — never put back on direct heat. Serve immediately.
