Spaghetti Carbonara
Roman pasta with guanciale, egg yolk cream, and Pecorino Romano, tossed hot to emulsify.
| prepBring a large pot of salted water to a boil | |||||
| 150 g guanciale (jowls), rind removed, cut into 3/8-inch strips | Brown guanciale 10 min over medium-high heat | Remove guanciale, reserve; add pasta water to fat in pan | Drain pasta into pan, toss briefly | Remove from heat, pour in egg mixture, mix quickly | Stir in reserved guanciale, add pasta water if needed, serve |
| 320 g spaghetti | Cook spaghetti al dente | ||||
| 6 egg yolks (from medium eggs) | Whisk egg yolks, Pecorino & black pepper until smooth | ||||
| 50 g Pecorino Romano PDO cheese, finely grated | |||||
| Black pepper to taste | |||||
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