Spaghetti Carbonara
25 min
medium
Italian
Classic Roman pasta with eggs, guanciale, pecorino, and black pepper. Creamy without cream.
Servings:
4
Ingredients
- 400gSpaghetti
- 200gGuanciale
- 4wholeEggs
- 100gPecorino Romano
- 1tspBlack pepper
Instructions
Step 1 of 7
Cook spaghetti in salted boiling water until al dente
Step 2 of 7
Dice guanciale and cook in a pan until crispy
Step 3 of 7
Whisk eggs with grated pecorino and black pepper
Step 4 of 7
Drain pasta, reserving 1 cup pasta water
Step 5 of 7
Remove guanciale pan from heat, add pasta
Step 6 of 7
Add egg mixture, tossing quickly with pasta water to create creamy sauce
Step 7 of 7
Serve immediately with extra pecorino and pepper