Original Carbonara Spaghetti

Original Carbonara Spaghetti

Creamy traditional Roman recipe with guanciale, egg yolks, pecorino, and pepper. No cream, only authentic ingredients.

Time: 25 min · Servings: 4 · Calories: 656 kcal

Ingredients

Method

  1. Remove the rind from the guanciale and cut it first into slices and then into thick strips.
  2. Pour the egg yolks into a bowl.
  3. Add the pecorino romano.
  4. Sprinkle black pepper to taste.
  5. Whisk with a hand whisk until a smooth cream is obtained.
  6. Place a pot of salted water on the stove to cook the pasta.
  7. Pour the guanciale strips into a non-stick pan and toast them over medium-high heat for about 10 minutes, without burning them.
  8. Submerge the spaghetti in the boiling water and cook them al dente.
  9. Remove the guanciale from the pan with a slotted spoon, leaving the rendered fat, and set it aside in a bowl.
  10. Pour a ladleful of cooking water into the pan with the guanciale fat.
  11. Drain the al dente pasta directly into the pan with the cooking liquid.
  12. Sauté briefly so it absorbs the flavor.
  13. Remove from heat and pour in the egg yolk and Pecorino mixture.
  14. Mix quickly to emulsify; if necessary, add a little cooking water to achieve a creamy texture.
  15. Incorporate the reserved guanciale and mix one last time.
  16. Serve immediately, sprinkling with pecorino romano and a little black pepper on top.

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