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The Best Roman Style Carbonara
By Gabriella Simonian · noregrettispaghetti.co
2
| prepBring a large pot of salted water to boil | |||||
| 100 g guanciale, cut into 1 cm pieces | Fry guanciale over low heat until crisp | Cook pasta just under al dente | Toss pasta in guanciale fat over low heat | Off heat, pour egg mix into pasta, stir constantly | Low heat, stir until creamy; stir in guanciale, serve |
| 2 whole eggs | Beat eggs, yolks, cheese & pepper | Temper egg mixture with pasta water | |||
| 3 egg yolks | |||||
| 150 g / 5.3 oz Pecorino Romano, very finely grated | |||||
| 1/2 tbsp freshly ground black peppercorns | |||||
| 1/4–1/3 cup / 60–80 ml pasta water | |||||
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