Spaghetti Carbonara
Classic Roman pasta dish featuring silky egg-cheese sauce, crispy guanciale, and perfectly al dente spaghetti.
Equipment
Ingredients
Main Ingredients
guanciale (cut into lardons)
170 g
egg yolks (room temperature)
4 piece
pecorino romano (grated)
85 g
guanciale fat (reserved from cooking)
2 tbsp
black peppercorns (freshly ground)
0.5 tbsp
spaghetti (dry)
283 g
Instructions
Prepare ingredients
Measure and prepare all ingredients before cooking.
Cook the guanciale
Render the fat from the guanciale until crispy.
Cook the pasta
Boil spaghetti in well-salted water until al dente.
Make the egg-cheese mixture
Whisk egg yolks with grated pecorino and black pepper.
Combine and finish
Toss hot pasta with guanciale fat, then quickly mix with egg-cheese mixture off heat to create creamy sauce.
Original recipe
Storage
Carbonara is best served immediately. Leftovers can be stored but sauce may separate upon reheating
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