🍽️
Pasta

Authentic Roman Carbonara with Guanciale

The true Roman carbonara: no cream, just crispy guanciale, egg yolks, pecorino romano and black pepper. A seemingly simple dish requiring perfect technique.

⏱️ 20 minutes
|
👥 4 servings
|
🧂 6 ingredients

🧂 Ingredients

  • ✓
    Espaguetis
    400g
  • ✓
    Guanciale
    200g
  • ✓
    Yemas de huevo
    6 unidades
  • ✓
    Queso pecorino romano
    100g
  • ✓
    Pimienta negra
    2 cucharadas
  • ✓
    Sal
    para el agua

📋 Instructions

  1. 1

    Cook spaghetti in plenty of salted water until al dente. Reserve 250ml water.

  2. 2

    Cut guanciale into 1 cm thick strips.

  3. 3

    Beat yolks with pecorino cheese and freshly ground black pepper.

  4. 4

    Brown guanciale in a large pan without adding oil over medium heat.

  5. 5

    Cook until fat becomes transparent and crispy.

  6. 6

    Remove pan from heat and let rest 1 minute.

  7. 7

    Add drained pasta to the pan with guanciale.

  8. 8

    Pour yolk and cheese mixture over pasta.

  9. 9

    Toss vigorously off heat to create the cream.

  10. 10

    Add cooking water little by little until desired texture.

  11. 11

    The key is never adding egg over direct heat to avoid curdling.

  12. 12

    Serve immediately with more pecorino and black pepper.

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