Spaghetti Carbonara

By Culiora

Classic Italian pasta carbonara with guanciale, eggs, and Pecorino Romano – rich and creamy without any cream.

• Servings: 4
• Prep time: 10 min
• Cook time: 20 min
• Total time: 30 min

Ingredients

• 400 g spaghetti (or rigatoni)
• 150 g guanciale (or pancetta)
• 3 large eggs + 1 egg yolk
• 1.5 dl finely grated Pecorino Romano
• to taste freshly ground black pepper
• generous amount salt (for the pasta water)

Instructions

1. Cook the pasta: Boil in plenty of generously salted water (it should taste like the sea).
2. Cook the meat: Dice the guanciale into small pieces and fry over medium heat until golden and crispy. Remove from the heat, leaving the rendered fat in the pan.
3. Mix the sauce: Whisk together the eggs, egg yolk, grated cheese, and plenty of freshly ground black pepper in a bowl.
4. Save the pasta water: When the pasta is done, reserve about 1 dl of the cooking water.
5. Combine everything (crucial step!): Drain the pasta and add it directly to the pan with the guanciale. Add a splash of the pasta water. Take the pan off the heat! Quickly stir in the egg and cheese mixture. Stir constantly so the sauce turns silky and creamy rather than scrambling the eggs.
6. Adjust consistency: Add a little more pasta water if necessary to achieve a silky-smooth sauce.
7. Top with extra Pecorino and freshly ground black pepper. Serve immediately!