Carbonara

Classic Italian carbonara with guanciale, egg yolks, and cheese.

Classic Italian Carbonara pasta with guanciale, egg yolks, and Pecorino Romano cheese

Ingredients

  • 200g spaghetti
  • 100g guanciale
  • 2 egg yolks
  • 50g Pecorino Romano
  • Black pepper

Instructions

  1. Bring a large pot of salted water to boil.
  2. Cut guanciale into small cubes.
  3. Fry guanciale until crispy.
  4. Cook spaghetti al dente.
  5. Mix egg yolks with grated Pecorino and black pepper.
  6. Drain pasta, keeping some pasta water.
  7. Mix pasta with guanciale and its fat.
  8. Remove from heat and add egg mixture, stirring quickly.
  9. Add pasta water if needed to create a creamy sauce.
  10. Serve immediately with extra Pecorino and black pepper.