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Spaghetti Carbonara

Silky Roman pasta with eggs, pecorino, and crisp guanciale. No cream, just technique.

25 min · serves 2 · 640 kcal per serving

Ingredients

• 200g spaghetti
• 2 egg yolks + 1 whole egg
• 60g pecorino romano, grated
• 80g guanciale, diced
• Black pepper
• Salt

Method

1. Boil the spaghetti in well-salted water until al dente. Give it about 10 minutes.
2. Crisp the guanciale in a cold pan over medium heat until golden.
3. Whisk yolks, egg and pecorino with lots of black pepper.
4. Toss drained pasta with the guanciale off the heat, then stir in the egg mix with a splash of pasta water until glossy.

Free to use. Photo credits are here.