Mains
Spaghetti alla carbonara
The Roman classic: spaghetti tossed with guanciale, pecorino, egg yolks and lots of black pepper.
- Time
- 25 min
- Level
- Medium
- Made on
- Induction hob
Method
- 01
Cook the spaghetti in well-salted boiling water until al dente.
- 02
Render the guanciale in a dry pan until crisp; take off the heat.
- 03
Whisk yolks, whole egg and pecorino with plenty of pepper.
- 04
Toss the drained pasta with the guanciale, then off the heat stir in the egg mixture with a splash of pasta water to a glossy cream.
- 05
Serve with more pecorino and pepper.
