Spaghetti Carbonara
Carbonara emerged in Rome in the mid-20th century. The authentic version uses only guanciale, Pecorino, eggs and black pepper.
A rich Roman pasta of eggs, Pecorino Romano and guanciale. No cream — ever. The silky sauce forms from residual heat alone.
Ingredients
Method
Bring a large pot of heavily salted water to a boil. Cook spaghetti until al dente, reserving 200ml pasta water before draining.
Fry guanciale in a cold pan over medium heat until fat renders and edges crisp, about 8 minutes. Remove from heat.
Whisk eggs, egg yolks, Pecorino and Parmesan in a bowl. Season generously with black pepper.
Add drained pasta to the guanciale pan. Toss to coat in the fat.
Remove pan from heat completely. Pour egg mixture over pasta, tossing vigorously and adding pasta water a splash at a time until a glossy sauce forms.
Serve immediately with extra Pecorino and black pepper.
Take the pan fully off the heat before adding eggs. Any residual heat will cook them — too much and you get scrambled eggs.
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