Spaghetti Carbonara
The classic Roman pasta — silky egg and pecorino sauce, crisp guanciale, and plenty of black pepper.
No cream, no fuss — just eggs, cheese, cured pork and pasta water brought together off the heat so the sauce stays silky instead of scrambling.
Ingredients
- 400g spaghetti
- 150g guanciale or pancetta, cut into strips
- 4 large egg yolks
- 1 whole egg
- 75g pecorino romano, finely grated, plus extra to serve
- 25g parmesan, finely grated
- Freshly cracked black pepper
- Salt, for the pasta water
Method
- 1
Bring a large pot of salted water to the boil and cook the spaghetti until al dente.
- 2
Meanwhile, fry the guanciale in a cold pan over medium heat until crisp and the fat has rendered.
- 3
Whisk the egg yolks, whole egg, pecorino and parmesan together in a bowl with plenty of black pepper.
- 4
Just before the pasta is ready, scoop out a mugful of the starchy cooking water.
- 5
Drain the spaghetti and toss it into the pan with the guanciale, off the heat.
- 6
Pour in the egg mixture, tossing quickly and adding a splash of pasta water until glossy and creamy. Serve immediately with extra pecorino and pepper.
