Spaghetti alla Carbonara
Italian · Pasta · 30 min · 4 servings
Ingredients
- 400 g spaghetti
- 150 g guanciale
- 68 g egg yolks
- 50 g egg
- 50 g pecorino romano
- 30 g parmesan
- 3 g black pepper
- 15 g salt
- 4000 ml water
Instructions
- Bring the water to a boil in a large pot and add the salt.
- Cut the guanciale into thick strips and put them in a cold frying pan; cook over medium-low heat for 8-10 minutes until the fat renders and the edges crisp. Take off the heat.
- In a bowl whisk the egg yolks and whole egg with most of the grated pecorino romano and parmesan and plenty of black pepper into a thick cream.
- Cook the spaghetti until al dente, a minute less than the packet says. Save a mug of the cooking water before draining.
- Toss the spaghetti in the pan with the guanciale and its fat. Once the pan has cooled a little, add the egg cream and a few spoonfuls of cooking water and stir quickly into a glossy, creamy sauce without letting the egg scramble.
- Loosen with more cooking water if needed and serve at once with the remaining cheese and pepper.
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