🍝 Ingredients (Serves 2–3):
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200g (7 oz) spaghetti
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100g (3.5 oz) guanciale (or pancetta/bacon if unavailable)
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2 large egg yolks + 1 whole egg
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½ cup (50g) Pecorino Romano cheese, finely grated (or Parmesan)
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Freshly ground black pepper
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Salt (for pasta water)
👩🍳 Instructions:
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Boil the pasta:
Bring a large pot of salted water to a boil. Cook spaghetti until al dente (firm to the bite). -
Cook the guanciale:
While pasta cooks, cut guanciale into small strips or cubes.
Sauté in a skillet (no oil needed) over medium heat until crispy and golden. Remove from heat. -
Make the sauce:
In a bowl, whisk together egg yolks, whole egg, grated cheese, and lots of freshly ground black pepper. -
Combine everything:
Once pasta is ready, save ½ cup of the hot pasta water.
Drain the rest and quickly toss the pasta into the skillet with the guanciale (heat should be off or low).
Add egg mixture and a splash of reserved pasta water. Toss quickly to create a creamy sauce — the residual heat cooks the eggs (without scrambling them). Add more water if needed to loosen the sauce. -
Serve hot:
Plate it up, top with more cheese and pepper if you like, and enjoy that creamy, cheesy goodness.
💡 Tips:
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Don’t use cream — real carbonara is all about eggs, cheese, and pasta water!
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Work fast when mixing in the egg sauce — you want it smooth and silky, not scrambled.