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Spaghetti Carbonara
The real Roman carbonara: eggs, guanciale and pecorino, no cream needed.
Hozzávalók
- 400g spaghetti
- 150g guanciale, diced
- 4 large egg yolks
- 1 whole egg
- 100g pecorino romano, grated
- 50g parmesan, grated
- Freshly ground black pepper
- Salt
Elkészítés
Bring a large pot of salted water to the boil and cook the spaghetti until al dente.
While the pasta cooks, fry the guanciale in a dry pan over medium heat until crisp and golden.
Whisk the egg yolks, whole egg, pecorino and parmesan together in a bowl with plenty of black pepper.
Drain the pasta, reserving a cup of the cooking water, and add it straight to the pan with the guanciale off the heat.
Quickly stir in the egg mixture, adding splashes of the pasta water until you get a silky, creamy sauce.
Serve immediately with extra pecorino and black pepper on top.
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