🍽️
Pasta

Roman Carbonara Pasta

The authentic Roman recipe: spaghetti with crispy guanciale, egg yolk, pecorino romano and black pepper. No cream, as tradition demands.

⏱️ 25 minutes
|
👥 4 servings
|
🧂 6 ingredients

🧂 Ingredients

  • ✓
    Spaghetti
    400g
  • ✓
    Guanciale
    200g
  • ✓
    Yemas de huevo
    6 unidades
  • ✓
    Pecorino romano
    100g
  • ✓
    Pimienta negra
    al gusto
  • ✓
    Sal
    para el agua

📋 Instructions

  1. 1

    Cut guanciale into 1 cm strips.

  2. 2

    Bring plenty of salted water to boil.

  3. 3

    Whisk egg yolks with grated pecorino.

  4. 4

    Add black pepper generously.

  5. 5

    Sauté guanciale over medium heat until fat renders.

  6. 6

    Cook pasta al dente, reserve pasta water.

  7. 7

    Add pasta to guanciale off the heat.

  8. 8

    Stir in egg yolk mixture quickly.

  9. 9

    Add a splash of pasta water if needed.

  10. 10

    Serve immediately with more pecorino and pepper.

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