Spaghetti Carbonara
The Roman classic: silky egg-and-pecorino sauce, crisp guanciale, black pepper. No cream, no shortcuts.
Instructions
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Boil spaghetti in salted water; reserve plenty of pasta water.
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Crisp the guanciale in a cold pan brought up to heat; turn off the heat.
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Whisk yolks, egg, pecorino and lots of pepper into a paste.
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Toss hot drained pasta with the guanciale, then the egg mix off the heat, loosening with pasta water into a glossy sauce.
💡 Tips
Off the heat is the rule — too hot and the eggs scramble. The starchy pasta water is what makes it creamy, not cream.
📝 Notes
Pecorino is sharper and more traditional than parmesan here.
Nutrition per serving
Frequently asked
Can I use bacon?
It works, though guanciale or pancetta is more authentic.
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