PastaEasy
Pasta
Authentic Spaghetti Carbonara
Silky, peppery, ready in 20 minutes. Real Roman carbonara. No cream.
By Chef Marco Bianchi
Ingredients
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Ingredients
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Method
- 1
Boil spaghetti in well-salted water until al dente.
- 2
Crisp the guanciale in a cold pan over medium heat until golden.
- 3
Whisk yolks, egg, Pecorino and lots of pepper into a paste.
- 4
Toss drained pasta with guanciale off the heat, then add the egg mixture with a splash of pasta water.
- 5
Stir vigorously until glossy and creamy. Serve immediately with extra Pecorino.