Spaghetti alla carbonara
The most Roman pasta: crispy guanciale, egg yolk, pecorino and lots of pepper. No cream: the creaminess comes from the egg and the pasta water.
Ingredients
- 400 g spaghetti
- 150 g guanciale (cured pork cheek) or pancetta
- 4 egg yolks and 1 whole egg
- 80 g grated pecorino romano
- Freshly ground black pepper
- Salt
How to make it at home
- Cut the guanciale into strips and brown it over a medium heat in a dry pan until it renders its fat and turns crispy.
- Beat the yolks and egg with the pecorino and lots of pepper until you have a thick cream.
- Cook the pasta in lightly salted water (the cheese and guanciale are already salty). Save a cup of the cooking water.
- Drain the pasta and tip it into the pan with the guanciale, off the heat. Wait 30 seconds for the temperature to drop a little.
- Add the egg cream and a little pasta water, stirring quickly until it’s creamy without scrambling.
The trick: Always off the heat: if the pan is too hot, the egg scrambles.