Bring a pot of salted water to…
Bring a pot of salted water to a boil and cook the spaghetti for 1 minute less than the package instructions. Reserve 1 cup (250 ml) of pasta water.
GOOD FOOD
Authentic Carbonara
Spaghetti coated in a silky egg and Pecorino sauce with crisp guanciale and black pepper.
By Italian KitchenPREP10 min
COOK15 min
SERVES4
DIFFICULTYModerate
Let’s make it
Whisk the egg yolks and grated Pecorino…
Whisk the egg yolks and grated Pecorino Romano together in a mixing bowl. Set aside.
Place a large pan over medium-high heat
Place a large pan over medium-high heat. Add the guanciale while the pan is cold and gently fry for 5 minutes, until crispy and its fat has rendered. Turn off the heat.
Transfer the pasta directly from the water…
Transfer the pasta directly from the water into the pan with the guanciale. Add the egg-and-cheese mixture and mix vigorously until smooth, working quickly so the egg does not scramble.
Add pasta water as needed until the…
Add pasta water as needed until the sauce reaches the desired thickness and is creamy.
Serve in bowls, top with the crispy…
Serve in bowls, top with the crispy guanciale, grate over more Pecorino Romano, and add cracked black pepper to taste.
