Roman Carbonara Pasta
The authentic Roman recipe: spaghetti with crispy guanciale, egg yolk, pecorino romano and black pepper. No cream, as tradition demands.
Ingredients
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✓Spaghetti400g
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✓Guanciale200g
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✓Yemas de huevo6 unidades
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✓Pecorino romano100g
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✓Pimienta negraal gusto
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✓Salpara el agua
Instructions
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1
Cut guanciale into 1 cm strips.
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2
Bring plenty of salted water to boil.
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3
Whisk egg yolks with grated pecorino.
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4
Add black pepper generously.
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5
Sauté guanciale over medium heat until fat renders.
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6
Cook pasta al dente, reserve pasta water.
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7
Add pasta to guanciale off the heat.
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8
Stir in egg yolk mixture quickly.
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9
Add a splash of pasta water if needed.
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10
Serve immediately with more pecorino and pepper.
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