recipeme

Mains / Pasta

Spaghetti Carbonara.

Classic Roman carbonara with no cream.

4 serves 25 min total

Method

Prep 10 min
  1. Bring a large pot of well-salted water to a boil and cook the spaghetti until just shy of al dente.
  2. While it cooks, render the guanciale in a cold pan over medium heat until crisp. Turn off the heat.
  3. Whisk the yolks, whole egg, pecorino and pepper into a thick paste.
  4. Reserve a mug of pasta water, then drain the spaghetti and toss it in the guanciale pan, off the heat.
  5. Add the egg mixture and a splash of pasta water, tossing quickly until glossy and creamy. Loosen with more water if needed.