Authentic Roman Carbonara

Authentic Roman Carbonara

Traditional Italian recipe without cream: just eggs, pecorino, guanciale, and spaghetti. Pure Roman tradition!

Time: 20 min · Servings: 2 · Calories: 1003 kcal

Ingredients

Method

  1. Cut the guanciale into pieces.
  2. Grate the pecorino romano cheese.
  3. Separate the yolks from the whole eggs.
  4. Whisk the egg yolks with the whole eggs in a bowl.
  5. Add black pepper to taste to the egg mixture.
  6. Incorporate the grated pecorino romano cheese into the mixture and stir until a homogeneous cream is obtained.
  7. Salt the water in a large pot.
  8. Place the guanciale in a pan over very low heat for it to render its fat without burning.
  9. Boil the salted water and cook the spaghetti al dente according to package instructions.
  10. Remove the guanciale from the pan when ready and drain it on absorbent paper.
  11. Drain the spaghetti, reserving some cooking water, and transfer it directly to the pan with the guanciale fat.
  12. Pour the mixture of eggs, yolks, and pecorino over the hot spaghetti in the pan.
  13. Stir everything quickly over very low heat to emulsify the sauce with the residual heat, adding a little cooking water if necessary until a silky cream is obtained.
  14. Distribute the crispy guanciale over the spaghetti.
  15. Sprinkle some more black pepper and grated pecorino romano cheese on top.

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