Spaghetti Carbonara
The Roman classic – creamy, savoury and completely without cream. On the table in about 20 minutes.
⏱Prep10 min
🔥Cook15 min
⏲Total25 min
📊DifficultyMedium
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Note
Be sure to take the pan off the heat before adding the egg mixture – the residual heat is enough for the creamy sauce. Too much heat turns it into scrambled eggs.
Instructions
- Bring plenty of salted water to the boil and cook the spaghetti until al dente.
- Cut the guanciale into small cubes and render it until crisp in a pan without oil over medium heat.
- Whisk the egg yolks and egg with the grated pecorino and parmesan and plenty of fresh pepper until smooth.
- Add the drained spaghetti (reserve some pasta water) to the guanciale and toss briefly. Take the pan off the heat.
- Stir in the egg-and-cheese mixture, loosening with a little hot pasta water until creamy – do not cook it further or the egg will scramble.
- Serve immediately and sprinkle with extra pecorino and fresh pepper.