Authentic Spaghetti Carbonara
, Serves 3
Roman pasta in a silky sauce of egg yolk, pecorino and crisp guanciale, emulsified with starchy pasta water.
| 4 large egg yolks | Beat yolks, pecorino & pepper | Off heat, add egg mixture, toss creamy | Serve topped with pecorino | |
| 100 g pecorino, freshly grated | ||||
| 1/2-1 tsp black pepper, freshly ground | ||||
| 2 tbsp olive oil | Crisp guanciale in oil, medium heat | Toss in pasta & pasta water | ||
| 1/2-3/4 cup / 80-120 g guanciale, sliced into thin strips | ||||
| 600 g cooked spaghetti (about 300 g dry) | ||||
| 2-3 tbsp pecorino, freshly grated (to serve) |
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