Inspired by ChefExtract
Spaghetti Carbonara
Ingredients
- 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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Download on the App StoreInstructions
- 1
Cook spaghetti in generously salted boiling water until al dente. Reserve 200ml pasta water before draining.
- 2
Meanwhile, cook guanciale in a large pan over medium heat until golden and crispy. Remove from heat.
- 3
Whisk egg yolks, whole egg, and Pecorino together. Season with plenty of black pepper.
- 4
Add hot drained pasta to the pan with the guanciale (off the heat). Pour in the egg mixture and toss quickly.
- 5
Add pasta water a splash at a time, tossing constantly, until the sauce is silky and coats the pasta. Serve immediately.
Notes
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.