Spaghetti Carbonara

25 min · Medium · Serves 4

930 kcal per serving · 35g protein

Silky Roman pasta with crisp guanciale, sharp pecorino and rich egg-yolk sauce. No cream — just technique.

Ingredients

• 400 g Spaghetti
• 200 g Guanciale (or pancetta)
• Egg yolks × 8
• Whole egg × 1
• 120 g Pecorino romano (grated)
• 2 tsp Cracked black pepper
• 8 g Salt

Method

1. Boil salted water

   

   Bring a large pot of salted water to a boil.

2. Crisp the guanciale

   

   While the water comes to the boil, put the diced guanciale in a cold pan. Heat slowly over medium until the fat renders — melts out into the pan — and the meat is golden and crisp, 6-8 minutes.

3. Mix the Eggs

   

   Whisk egg yolks, whole egg, pecorino and black pepper into a thick paste.

4. Add the spaghetti and cook

   

   Add the spaghetti and cook it for 1min less than the packet time.

5. Scoop out and reserve 250ml

   

   Scoop out and reserve 250ml of pasta water before draining.

6. Toss off Heat

   

   Drain pasta and add immediately to the guanciale pan, off the heat. Toss to coat in fat.

7. Pour in egg mixture

   

   Pour in egg mixture and toss vigorously.

8. Loosen with pasta water

   

   Add splashes of pasta water until creamy. Heat from pasta cooks the eggs gently.

9. Serve

   

   Plate immediately with extra pecorino and pepper on top.

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