ChefExtract
Spaghetti Carbonara

Ispirato da ChefExtract

Spaghetti Carbonara

Porzioni 4Prep 10 minCottura 20 min

Ingredienti

  • 400g spaghetti
  • 200g guanciale (or pancetta), cut into lardons
  • 4 egg yolks + 1 whole egg
  • 80g Pecorino Romano, finely grated
  • Freshly cracked black pepper, to taste

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Istruzioni

  1. 1

    Cook spaghetti in generously salted boiling water until al dente. Reserve 200ml pasta water before draining.

  2. 2

    Meanwhile, cook guanciale in a large pan over medium heat until golden and crispy. Remove from heat.

  3. 3

    Whisk egg yolks, whole egg, and Pecorino together. Season with plenty of black pepper.

  4. 4

    Add hot drained pasta to the pan with the guanciale (off the heat). Pour in the egg mixture and toss quickly.

  5. 5

    Add pasta water a splash at a time, tossing constantly, until the sauce is silky and coats the pasta. Serve immediately.

Note

Never add cream — the creaminess comes entirely from the eggs, cheese, and pasta water. Keep the pan off the heat when adding the eggs to avoid scrambling. I'll repeat it: there is no cream in carbonara, ever.