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Free recipe
Spaghetti alla Carbonara
Silky Roman pasta bound by egg yolks, pecorino, and crisp guanciale -- no cream, just technique.
In the kitchen
Ingredients
- 400g spaghetti
- 150g guanciale, diced
- 4 large egg yolks
- 1 whole egg
- 90g pecorino Romano, grated
- Freshly cracked black pepper
- Sea salt for the pasta water
Method
- 1Boil the spaghetti in well-salted water until just shy of al dente, reserving a cup of starchy water.
- 2Render the guanciale in a cold pan over medium heat until golden and crisp, then kill the heat.
- 3Whisk yolks, egg, pecorino, and a heavy hit of pepper into a paste loosened with a splash of pasta water.
- 4Toss the drained pasta into the guanciale, then fold in the egg mixture off the heat, adding water until glossy.
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