Spaghetti Carbonara
Indulge in creamy, savory carbonara with crispy guanciale and rich pecorino for a delightful Italian feast.
Ingredients
- 800 g spaghetti
- 400 g guanciale
- 8 egg yolks
- 180 g pecorino romano, finely grated
- 2 tsp black pepper
- salt for the pasta water
How to make it
- Bring a large pot of water to a boil and salt it well. Add the spaghetti and cook until al dente, then reserve a large mug of pasta water before draining.
- Cut the guanciale into thick strips and put it in a cold large pan. Set the pan over medium heat and cook slowly, stirring now and then, until the fat has rendered and the pieces are crisp and golden; let it rest briefly off the heat.
- Whisk the egg yolks with the finely grated pecorino romano and the black pepper in a large bowl until thick and paste-like.
- Add the hot drained spaghetti to the pan with the guanciale and toss well so the strands are coated in the rendered fat. Take the pan off the heat, add the egg-cheese mixture, and toss quickly while splashing in a little pasta water at a time until the sauce turns glossy and clings to the pasta.
- Serve immediately in warm shallow bowls, with the spaghetti gathered into a mound and the crisp guanciale pieces visible on top, finished with an extra grind of black pepper.
