Spaghetti alla Carbonara
The Roman one: guanciale, egg yolks, Pecorino Romano, and black pepper
- Prep 15 min
- Cook 15 min
- Total 30 min
- Feeds 4
- Main Course
Ingredients
320 g Spaghetti
Dried durum wheat spaghetti
150 g Guanciale
Cured pork cheek, rind removed
6 Egg yolk
Yolk only
50 g Pecorino Romano
Finely grated
2 tsp Black pepper
Freshly ground black pepper
1 tbsp Salt
Steps
Cut the guanciale
Trim the rind off the guanciale and cut it into strips about 1 cm thick
Mix the yolks
Whisk the egg yolks with the Pecorino Romano and plenty of black pepper until smooth
Render the guanciale
Cook the guanciale in a dry pan over medium heat until the fat runs and the pieces are golden and crisp, not burnt. Turn the heat off
Boil the pasta
Boil the spaghetti in well salted water until just al dente. Keep a cup of the cooking water
Toss off the heat
Tip the spaghetti into the pan with the guanciale and its fat, off the heat, with a splash of cooking water. Pour in the egg and cheese and toss quickly until it turns creamy. Loosen with a little more cooking water if it tightens. Do not put the pan back on the heat, or the eggs will scramble
Serve
Serve at once in hot bowls, with more black pepper and Pecorino
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