Spaghetti Carbonara
A Roman classic of spaghetti in a silky egg and Pecorino sauce with crispy guanciale - no cream, no garlic, just eggs, cheese, and pasta water for the emulsion.
⏱ 25 min🍽 4 servings
dinneritalianquick
Ingredients
- •1 lb spaghetti
- •7 oz guanciale, cut into small pieces
- •4 whole eggs
- •3/4 cup finely grated Pecorino Romano
- •Black pepper to taste
Steps
- 1.Cook the guanciale in a skillet over medium heat for 2-3 minutes, stirring, until the fat renders; turn off the heat.
- 2.Whisk the whole eggs and Pecorino Romano together in a bowl with black pepper until you have a thick, creamy sauce.
- 3.Cook the spaghetti in salted boiling water until al dente, then drain and add directly to the skillet with the guanciale, tossing briefly over heat to coat in the rendered fat.
- 4.Turn off the heat completely, pour in the egg-cheese mixture, and stir quickly to form a smooth, creamy sauce, loosening with a splash of pasta water if needed - no garlic, no cream. Serve immediately with extra pepper and cheese.