Spaghetti Carbonara
A traditional Roman dish made with only 5 ingredients, none of which is cream, Carbonara is one of the most popular and delicious pasta dishes completing the Roman Holy Trinity, alongside Cacio e Pepe and Amatriciana. The use of quality ingredients, guanciale and some simple, but important techniques, are the key to making this dish a masterpiece.
Ingredients
- 6 egg yolks at room temperature
- 1 pound of Spaghetti
- 1 1/2- 2 cups of guanciale
- 1 1/4 cup of freshly grated Pecorino Romano
- Freshly ground black pepper
- Salt for the pasta water only
Instructions
- Heat a large skillet over medium flame and sauté the diced guanciale for about 3 minutes or until it’s crispy and glistening as if you would actually take a piece and be able to eat it.
- Shut off the flame and remove the skillet from the heat completely.
- Bring a pot of salted water to boil and cook your pasta until al dente.
- While the pasta is boiling, whisk 6 egg yolks into a small bowl and add the Pecorino Romano cheese, briskly whisking until it forms a paste. Add a generous amount of freshly ground black pepper.
- Remove some guanciale from the skillet and stir it into the egg mixture for added flavor.
- Once the pasta is cooked, scoop about a cup of pasta water and set aside. Drain the pasta.
- Add the pasta into the guanciale skillet, mixing swiftly and with tongs. Pour the egg mixture over the pasta and mix consistently until the eggs thicken into a cream, but not scramble. The key is to keep it moving. Use the reserved pasta water to adjust the consistency so that it’s saucy and creamy.
- Plate the pasta and sprinkle it with freshly grated Pecorino Romano and more black pepper, if desired. Serve immediately.
